At RŌNIN, we pride ourselves on following the Japanese tradition of eating fresh and seasonally. Every morning our chefs go to the market to pick up ingredients for the daily menu and our seafood is either local or flown in from Japan. We’re meticulous with our fish preparation and passionate about understanding their flavor profiles and where they come from. Learn more about the fish that we serve in our series, Fish Files.
Uni (海膽) (うに) Sea Urchin – Uni is commonly referred to as roe, but it is actually a sea urchin’s gonads, which are reproductive organs. Although there are many different species of sea urchin, this post will focus on Kita Murasaki Uni, which comes from Hokkaido. Kita Murasaki uni is best during the early summer and fall months and has a bright yellow color. Uni are omnivorous and can be found mainly eating konbu kelp.
While popularly served as sushi and sashimi, uni can be mixed into a variety of dishes. For example, uni pasta has become extremely popular both in and outside of Japan due to its creamy texture and slight mineral flavor that’s reminiscent of sea water.
Food image courtesy That Food Cray !!!