Sea urchins are a prime example of why one should never judge a book by its cover. These spiny, spherical echinoderms (marine animals related to starfish and sea cucumbers) may have a prickly exterior, but their hard shells conceal a highly prized treasure. The edible gonads of the urchin - yellow-gold slivers of delicately sweet, buttery and slightly briny decadence are a coveted culinary treat in many parts of the world. This is especially true in Japan, which accounts for around 80 per cent of global uni consumption.
Sometimes also called sea urchin roe (though it is more accurately the reproductive organ that produces roe), uni is typically enjoyed raw to appreciate its creaminess and distinct oceanic flavour. It can be eaten in a myriad of ways, most commonly in sushi, Japanese rice bowls, sashimi-style, or mixed into pasta to create a creamy, umami sauce.
Beyond its bold taste, it is also a good source of protein, fibre, vitamins A and E, and essential minerals. Similar to fatty fish like salmon, uni is high in omega-3 fatty acids, which can help lower blood pressure and reduce the risk of abnormal heart rhythm.
FIND YOUR FLAVOUR
There are about 950 known species of sea urchin that exist across a wide range of depth zones in the world's oceans, of which about 180 are in the waters surrounding Japan. However, just 18 species (usually pinkish-red in colour) are edible and harvested for consumption. The traditional harvesting regions are Japan, Chile and the US, with other countries like Canada, Russia and Peru also supplying to the global market.
Diese Geschichte stammt aus der May 2022-Ausgabe von Prestige Malaysia.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent ? Anmelden
Diese Geschichte stammt aus der May 2022-Ausgabe von Prestige Malaysia.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
POWER PLAY
In an exclusive interview for PRESTIGE, Rolex Testimonee Jon Rahm talks about his growth in golf and the evolution of his partnership with Rolex.
ODYSSEY OF THE HERITAGE HOTEL
The heritage hotel space may be a sacred one, but with technological advancements bleeding into our everyday, it may be that time we start altering buildings of our past to match our present.
EX MACHINA
Established jewellery maisons continue to introduce technical breakthroughs in their collections while finding middle ground with age-old practices.
PEAK PRECISION
In a groundbreaking move, Omega introduces Laboratoire de Précision-an independent, state-of-the-art centre promising unparalleled testing facilities that serve to advance the future of horology.
COLOUR ME IMPRESSED
Kunihiko Morinaga doesn’t do things by the book and neither does Rado, as the Rado True Square x Kunihiko Morinaga Special Edition proves.
CHIC TECHNICITY
Richard Mille’s RMO7-01 collection marries technical ingenuity with sophisticated design, g y P g setting a new standard for women’s timepieces.
YESTERDAY'S NEWS
rom the revolutionary quartz movement to the intricate tourbillon and the game-changing automatic movement, we take a look at some of watchmaking’s most transformative milestones.
BEYOND THE DIAL
Matthias Breschan takes PRESTIGE behind the scenes of Longines, giving us his perspective on what defines its past and present.
THE WRIST LIST
An icon resurrected from the past, an avant-garde masterpiece plucked from the future, and timepieces embodying the essence of temporal spaces in between shape this month’s curated collection of timekeeping marvels.
DETOX WITH A SIDE OF BOTOX?
Wellness hotels and resorts have always been more about stress relief and sensory indulgence than scans and stem cells, but a growing number are transforming into medical wellness destinations, with science-backed therapies accompanying typical spa offerings.