Guide to Delicate Sea Urchins (Japanese Uni) in Singapore
In Japanese cuisine, Sea Urchin, or Uni in Japanese, is a premium delicacy prized for its unique flavour and texture. Revered for its creamy consistency and complex taste profile, Uni is often served as a luxurious topping or standalone dish in high-end Japanese restaurants. But for those new to this delicacy, what exactly is Uni, and why does it command such reverence in Japanese cuisine? Whether you’re a seasoned Uni enthusiast or new to this exquisite ingredient, join us as we uncover the secrets of one of Japan’s most cherished culinary experiences.
What Are Sea Urchins (Uni)?
Sea urchins (Uni in Japanese) are small, spiny marine animals with a round body enclosed in a hard shell, covered with movable spines. They can be found in oceans worldwide, from tropical waters to polar seas, inhabiting various environments such as rocky shorelines, coral reefs, seagrass beds, and even deep ocean floors.
In marine ecosystems, Sea Urchins are primary consumers of algae, helping to maintain balance in underwater plant growth and protect coral reefs from overgrowth. Sea Urchins serve as a food source for various predators, including fish, sea otters, and humans.
Beyond their ecological importance, sea urchins have gained renown in the culinary world – most prominently in the Japanese cuisine. With its rich, briny yet sweet characteristics, it has become synonymous with the umami flavour profile.
Aka Uni, Bafun Uni, Murasaki Uni – How Are They Different?
There are close to a 1000 different kinds of Uni, but not all of them end up on one’s plate. Most commonly in Japan, mainly 3 primary varieties are consumed – Aka Uni, Bafun Uni and Murasaki Uni. Sea Urchin mainly feed on Algae and Kelp, and thrive in waters where these are in abundance – taking on the best of its environment and giving rise to distinctive flavours based on both varieties and origins. So, what exactly makes each type special? Let’s explore the standout features of these uni varieties.
Aka Uni
Aka Uni is known for its vibrant dark orange-brown colour and strong, briny flavour with a hint of sweetness. It is available from late Summer to early Autumn. Found in warmer waters, Aka Uni is mostly harvested from Japan’s Southern island of Kyushu.
Bafun Uni
Bafun Uni is a short-spined variety. Once removed from its hard exterior, one would find the tongues to be of a bright, distinct yellow-ish to orange hue (female), or an orange to reddish hue (male). When freshly caught, it has briny flavour with a sweet finish, that melts in your mouth. It’s available for a longer period of time – from late Autumn October, all the way through to early Summer. It is harvest in northern parts of Japan – particularly in the Kelp-rich waters of Hokkaido near Rishiri and Rebun Island, and in the Sea of Japan.
Murasaki Uni
Murasaki (which translates to purple) Uni – gets its name from its deep purple exterior. It is a long spine species which have tongues that take on a dull yellow to brownish hue. It offers a creamy, smooth texture with a subtle umami flavour. Murasaki Uni is seasonal and best during the Summer months of July to September. It is harvested from the waters of Northern Hokkaido, as well as Tohoku region that encompasses Aomori, Iwate, Miyagi.
What Makes Certain Varieties Stand Out
For starters, Bafun Uni’s vibrant colours makes it visually appealing to chefs, especially when it comes to fine dining and plated dishes. At its best, it is probably the variety with unmatched natural sweetness, making it more universally approachable on the palate.
Murasaki Uni – while not as sweet – takes on a briny yet creamy profile. Just like Aka Uni, both of these varieties have relatively short harvesting seasons, and there is always pent up demand once available. Without doubt, this makes it a highly-anticipated seasonal delicacy.
Each of these three main varieties has its own fan base, and it ultimately boils down to one’s personal preferences!
Things You Might Not Know About Sea Urchins
Sea urchins in Singapore are more than just a delicacy on a plate. Here are some intriguing aspects of these spiny ocean dwellers:
1. What is referred to as Uni in Japanese is actually the edible part of the sea urchin, not the animal itself.
2. The lobes of Uni that we are familiar with are actually the gonads or reproductive organs. These are the soft, golden-coloured parts or roe found inside the urchin’s hard shell. These organs produce both sperm and eggs in most species. Aside from its delicious taste, it is also rich in unsaturated fats and omega-3 fatty acids.
3. Sea urchins play a crucial role as a “keystone species”. By grazing on algae, sea urchins help control algal growth, which is vital for the health of coral reefs and kelp forests. Sea urchins are also an important food source to many animals like birds, lobsters and sea otters.
4. Sea urchins have a range of uses beyond their well-known role in cuisine. In Traditional Chinese Medicine, the dry shell of sea urchins are used in remedies to reduce inflammation and phlegm accumulation. Sea urchin extract has been studied for its potential nutritional benefits in cosmetics.
Sustainability Challenges and Conservation Efforts in Sea Urchin Harvesting
Sea Urchin harvesting faces significant sustainability challenges as the popularity of Uni continues to grow. Overharvesting threatens not only urchin populations but also the delicate marine ecosystems they inhabit. Sea Urchins’ slow growth rates and vulnerability to climate change further complicate conservation efforts. Additionally, illegal harvesting in protected areas undermines attempts to manage populations sustainably.
In response, various conservation strategies have been implemented worldwide. These include establishing quota systems, creating marine protected areas, and enforcing size restrictions and seasonal closures. Local communities can also be involved in conservation efforts and help raise awareness about sustainable seafood choices.
How to Prepare, Clean & Store Sea Urchins for Consumption?
When it comes to enjoying uni at home, you have two main options: boxed Uni or live Sea Urchins.
Boxed Vs Live Sea Urchins
Live Sea Urchins gives you peak freshness, offering the most authentic and intense flavour profile – that perfect balance of sweet and briny with a hint of ocean freshness. Live Sea Urchins requires some additional work where you need to clean them and extract the Uni yourself, which can be a bit messy and intimidating for beginners.
As for boxed sea urchin, while still tasty, has undergone processing and packaging which can mute some of those delicate flavours. However, it is ready to use straight out of the package, which makes it perfect if you aren’t ready for the extraction process. These tend to have a longer shelf life and a more consistent quality since it has already gone through quality checks before going into the trays.
Selecting And Handling Live Sea Urchins
When selecting live Sea Urchins, choose ones with responsive spines and that feel heavy for their size, meaning they are full of delicious roe. Avoid any with soft spots or strong odours. Handle them carefully using thick gloves or tongs to avoid the spines. If you’re buying from a market, ask them to wrap the Urchins in newspaper or place them in a sturdy bag.
Step-By-Step Guide On Cleaning And Preparing Sea Urchins
How do you open a Sea Urchin?
To open a Sea Urchin, start by turning it upside-down over a bowl of water. Using sharp kitchen scissors, carefully cut around the mouth in a circular motion, creating an opening about one-third of the way up the Urchin’s body. Gently remove the cut portion of the shell to expose the bright orange or yellow Uni inside.
How do you extract the edible Uni?
Flip the opened Urchin right-side up. Then, use tweezers to remove any visible organs around the uni. Gently separate the Uni from the shell using a small spoon. Briefly dip the Urchin in ice water to help keep the uni intact. After that, carefully scoop out the Uni with a spoon onto a clean towel. Use tweezers to remove any remaining debris from the Uni.
What tools do I need to prepare sea urchins?
The tools you need to prepare Sea Urchins include protective gloves, apron, tweezers, sharp kitchen scissors, small spoon, bowl of water, bowl of ice water and paper towels or clean kitchen towel.
How can I get the most out of my sea urchins?
To maximise yield and minimise waste when preparing Sea Urchins, handle the Uni gently to keep the lobes intact and use a small spoon for precise extraction. Any broken pieces can still be used in sauces or spreads, while the shells can serve as decorative dishes. Once cleaned, the Urchin remains make great compost for gardens.
Enjoying Uni – Serving Suggestions and Recipes
Delicious Ways to Enjoy Uni
Uni can be infused and enjoyed in many dishes. In sushi, Uni Sushi is a Japanese classic. In pasta dishes, Uni adds a sweet and creamy flavour to the Spaghetti. And it can also elevate the silky taste of Chawanmushi, a savoury Egg-based Japanese appetiser.
Simple Uni Recipe Ideas
You don’t need to be a master chef to create delicious Uni dishes at home. These simple recipe ideas will help you showcase the rich, briny flavours of Uni in easy-to-prepare dishes.
Uni Sushi
- Form small, oblong rice balls with sushi rice.
- Carefully place a piece of fresh uni on each rice ball.
- Optionally, secure with a thin strip of nori.
- Serve immediately with soy sauce on the side.
Uni Pasta
- Cook spaghetti or linguine until al dente and reserve the pasta water.
- In a bowl, add Uni and softened butter to make an uni sauce. Sieve to ensure that it is smooth.
- Add the Uni sauce and a splash of pasta water, stirring until it forms a creamy sauce.
- Finish with a sprinkle of chives and lemon zest.
Perfect Alcohol Pairings for Uni
You can complement the briny, umami flavours of Uni with these drinks. Sake, a Japanese wine, goes perfectly with uni, the delicate acidity acting as a palate cleanser. Champagne with subtle fruity notes also pair well with Uni, balancing the oceanic flavours. White wine has a full-bodied and rich texture that balances out the creamy, smooth textures of Uni.
Where to Find the Best Uni in Singapore
When it comes to sourcing the finest uni in Singapore, Soshinsen stands out as the go-to destination for seafood enthusiasts and sushi lovers alike. As a premium Japanese uni retailer and other types of Japanese seafood in Singapore, Soshinsen has built a reputation for providing top-quality uni that meets the highest standards of freshness and flavour.
What sets Soshinsen apart in the world of Uni? Soshinsen works directly with a trusted auctioneer based in Toyosu Market in Japan, ensuring that our Uni comes from the best source and reaches you at peak freshness. Soshinsen also offers a selection to suit different tastes and culinary needs, whether you’re looking for prized Bafun Uni or other popular Sea Urchin varieties in Singapore. Besides, our dedication to quality helps ensure that the Uni you receive is as fresh as possible and carefully packaged to maintain its delicate texture at reasonable prices.
So, whether you’re dipping your toes into the world of Uni or you’re a seasoned Sea Urchin enthusiast, visit Soshinsen for a golden opportunity to experience the pinnacle of Uni quality and freshness. Our curated selection showcases the finest specimens from Japan’s most renowned harvesting grounds, ensuring every bite is a luxurious taste of the ocean’s finest delicacy.