The World-Wide Sushi Restaurant Reference
Glossary entry

Uni. Sea urchin.

Reader comments

• From SRL [alt.food.sushi, 12,13 October 2020]: ``[A]sking where it is from is a good idea. Uni from different locations tastes very different even though they are all purpurata (thats the species of sea urchin used for uni but may be spelled incorrectly). I prefer California uni over Maine or Canadian uni (which is what we get around here). Whichever you prefer, it is interesting to begin to understand the characteristic tastes of delicacies from different regions. ¶ I find most of the stuff from [California] to be sweeter and more creamy. The stuff from Maine seems to have a stronger taste and is not as creamy. East Coast Canadian uni has a more seashore-like taste. Sort of what the people who didn't like uni were describing, but I don't find it a total turn-off. Although I started eating uni when I lived in Santa Barbara where much of it was harvested and therefore we got it very fresh (out of the shell), you would think that since I live in the east now, the eastern varieties would be fresher, so I don't think that its the freshness that makes the difference in this case. Of course, uni from anywhere can be bad if it isn't fresh.''

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