Girl Meats World. Meat 5: Sea Urchin
Before we proceed, let’s bow our heads and take a moment to look back on this past week. 5 beasts were eaten. 5 beasts were enjoyed:
A Dip in the Ocean
YES, an interesting meat of the sea. Sea urchin roe, which is actually the gonads of the sea urchin, is a delicacy in many cultures. Not many people think about trying this, since it is served in very few sushi restaurants. Luckily, I knew exactly where to find it.
I had my fill of sea urchin at my favorite hole in the wall restaurant, Busan, in Korea Town. They really know how to fill you up there. From the small Korean appetizers (snails, taro root, miso soup and more) to the main courses, everything is fresh and service is quick. They served me the globular, spiny sea urchin and right when it was put on the table I could smell its saltiness. (Luckily, my Filipino roots gave me salt-loving taste buds.)
The sea urchin was extremely soft when I bit into it after scooping it out with my spoon. It tastes exactly like the sea, in a good way. The salty taste may be a bit too strong for some people, so I was advised by the chef to mix it with rice or eggs. The roe is so soft that it’s almost like some sort of jam/ spread, except I doubt I’ll be putting this on my breakfast bagels.
You should try this because: it is low in calories and you can say you’ve eaten sea urchin.
Read earlier posts in the series:
