[click on each individual image! it will link you to the detail page!]
Perhaps our recent 8-course foie gras dinner got us thinking about the “foie gras of the sea.”
Maybe it was the memory of one of the most memorable dishes of the last year.
Or perhaps it’s just one of those inexplicable obsessions that attack your senses from out of nowhere.
We are obsessed with sea urchin, which is an odd thing because there was a time when the very sight of the stuff at the sushi bar made me gag. Literally. The first time I ever tried uni, I choked, coughed, and spit it out not-so-politely into my napkin. I felt like I had just licked a filthy post on a decaying, ghetto polluted pier where a sick seabird had been relieving itself. Disgusting.
But now I love the stuff!
I don’t know which switch was flipped that took uni from “polluted pier” to “sweet, creamy sunshine sea.” The important thing is that it did flip, and now, more than just eating uni raw at a sushi bar, I’m intrigued by incorporating uni into “cooked” dishes. The uni isn’t necessarily cooked all the way through, but definitely not served cold and raw, straight out of the shell.
We’ve pulled a few of the uni submissions that we’ve come across on TasteSpotting. There are raw preparations, a few from restaurants, and several forms of pasta, which is what we’re focused on.
Click on any of the pictures above to check them out, especially that first one from Luxirare, an Uni Mojito!