OpenTable: 8 Top Uni Dishes to Satisfy Your Every Umami Longing


Sea urchin, a type of marine animal related to sea stars and sand dollars, have been around for some 540 million years. Harvested from Vancouver Island to Baja California on the west coast and along New England’s shoreline from Marine to Massachusetts, sea urchin is prolific, sustainable, and usually available year-round. Divers, connected to a boat-based hooka, plumb the depths of water thick with seaweed to hand harvest red and, less in demand, purple sea urchin. A delicacy in Japan, uni – as it is called there – has recently become a regular feature on menus that feature cuisines from other regions.    

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