In Japanese cuisine, sea urchins are considered a premium ingredient. Whether made into sashimi, sushi, or uni donburi, food enthusiasts are captivated by the burst of sweet and fresh flavors that fill the mouth with every bite of sea urchin, making it irresistible! Known as the "gold of the sea," sea urchins capture the hearts of many culinary fans with their plump appearance, sweet taste, and unique flavor. The sea urchin season runs from spring to autumn, with the best quality in early summer. However, their unique taste varies depending on the species, water region, and diet of the sea urchin. For example, Canadian sea urchins are thicker and denser than Japanese sea urchins, with a lower sweetness and a stronger fishy taste, making them less suitable for raw consumption. Chilean sea urchins vary in size, have a stronger sea flavor, and develop a bitter and slightly spicy taste when left out. Chinese sea urchins are mostly farmed, with a yellowish color and creamy texture, and are usually recommended to be cooked before eating. Sea urchins are rich in nutrients, including folic acid, which helps prevent anemia, vitamin B1 to relieve fatigue, vitamin B2 to maintain healthy skin and mucous membranes, and vitamin E with antioxidant properties
Sea urchins in China are mostly farmed, with a yellowish color and paste-like texture, offering a milder taste. (Image/Heho Health)
To enjoy fresh and delicious sea urchins, ensure the sea urchin meat is firm and shiny, and the shell is clean and hard. A dull gray color indicates that the sea urchin is no longer fresh. Here are various ways to prepare sea urchin dishes:
- Sea Urchin Soup and Noodles: From May to July, Jeju Island in Korea is in the sea urchin harvest season. The famous local dishes are sea urchin soup or sea urchin noodles, often cooked with seaweed, providing a fresh taste ideal for summer.
- Sea Urchin Pasta: Originating from Sicily, and rich in sea urchins, this dish involves frying sea urchins with olive oil, garlic, and parsley, then mixing them with pasta. Traditional Italian ways of eating also include pairing sea urchins with white bread, inspiring many related dishes.
Hokkaido sea urchins are a favorite seafood among many culinary enthusiasts. (Image/Heho Health)
- Grilled Sea Urchin: A specialty of Phu Quoc Island in Vietnam, where sea urchins are grilled over charcoal and seasoned with lime, salt, green onions, and crushed peanuts.
- Salted Sea Urchin: Salted using salt or a combination of salt and sake, the flavor of sea urchins intensifies through the maturation process. Over time, it turns into a paste-like texture, often sold as seasoned sea urchin paste. Sea urchins are not only a delicacy but also a nutritious and healthy ingredient. Different preparation methods highlight the various flavors of sea urchins, making them a luxurious addition to any dish.
