Comments on: “Uni Muki” — How to prepare a sea urchin

By: Oliver

Oliver — Thu, 07 Aug 2008 04:19:23 +0000

Had this at Tojo’s in Vancouver one time. I think the only time I’ve ever felt close to heaving from eating something; hated the flavour, hated the texture.

By: kurt9

kurt9 — Wed, 06 Aug 2008 15:33:25 +0000

Uni is my favorite sushi.

By: Curzon

Curzon — Wed, 06 Aug 2008 02:02:54 +0000

Next time you’re in Tokyo, Lex, consider it on me.

By: Lexington Green

Lexington Green — Mon, 04 Aug 2008 19:53:34 +0000

I’d eat that.

Wash it down with cold beer.

By: Chirol

Chirol — Mon, 04 Aug 2008 13:15:27 +0000

And people wonder why I avoid seafood…

By: Curzon

Curzon — Mon, 04 Aug 2008 08:30:08 +0000

Also, for the avoidance of doubt of any readers, me and my travel companions promptly consumed the uni you see there after completing the wash in salt water.

By: Sejo

Sejo — Mon, 04 Aug 2008 07:35:40 +0000

In my hometown, Bari, in south-eastern Italy, raw seafood is a common snack. You can buy it quite everywhere on the sea promenade. Sea urchins as well, as squids and date mussels, but we open them with just a knife.
Maybe the usual Levantine malice?

By: Kou Jie

Kou Jie — Mon, 04 Aug 2008 03:57:44 +0000

Many thanks for this background! We have enjoyed uni on our trips to Hokkaido and occasionally even spring for it where we live (Hong Kong).

Uni is truly a nuanced pleasure, and now I’m clearer on why it is so costly.

By: Michael

Michael — Sun, 03 Aug 2008 22:20:19 +0000

Well, that kills any desire I might have had to try sea urchin:P