(Squid)
Uni: for the chef, one of the most delicate, rich foods of all. Few naturally occurring ingredients offer the melting, sensuous texture and flavor profile that uni supplies. Though uni is most commonly appreciated in its raw form showcased solo, it also possesses an uncanny versatility when paired with other ingredients.
Most often (and mistakenly) referred to as the sea urchin’s roe or egg sack, uni refers to the gonad—the organ in males and females responsible for producing sperm or eggs. Visually, uni resembles a chunk of grainy custard, somewhat like the surface of the tongue, but in different shades of orange. Once actually on the tongue, it turns into a soft, pillowy sensation that gradually disappears, leaving behind what is to many chefs the ultimate expression of the ocean in a solid ingredient.
Uni master chef Sotohiro Kosugi demonstrates with technique and artistry how to combine squid, shiso leaf, and uni into a "sea urchin" garnished with a quail egg.
Uni: for the chef, one of the most delicate, rich foods of all. Few naturally occurring ingredients offer the melting, sensuous texture and flavor profile that uni supplies. Though uni is most commonly appreciated in its raw form showcased solo, it also possesses an uncanny versatility when paired with other ingredients.
Most often (and mistakenly) referred to as the sea urchin’s roe or egg sack, uni refers to the gonad—the organ in males and females responsible for producing sperm or eggs. Visually, uni resembles a chunk of grainy custard, somewhat like the surface of the tongue, but in different shades of orange. Once actually on the tongue, it turns into a soft, pillowy sensation that gradually disappears, leaving behind what is to many chefs the ultimate expression of the ocean in a solid ingredient.
Uni master chef Sotohiro Kosugi demonstrates with technique and artistry how to combine squid, shiso leaf, and uni into a "sea urchin" garnished with a quail egg.
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