What Is Uni? And Is It Good Or Gross?

Here at HuffPost Taste we like asking the questions no one wants to ask. Where does vanilla come from, anyway? How about cinnamon? What the hell are bitters, and how about capers — what are those little green things? Not only do we investigate the origin of often embarrassingly commonplace foods, but we also like to ask our readers about food preferences. Smooth versus chunky peanut butter, anyone?

In a new series called “Good or Gross,” we’re investigating controversial foods that are loved by some and hated by others. First we looked at peanut butter and pickle sandwiches, a cult favorite in the U.S. ever since they started appearing on deli counters during the Great Depression. Some people think they’re delicious, some people don’t, and after taste testing them, we at HuffPost Taste decided they were good, not gross. Next we’re inspecting one of the darlings of the food world: Uni.

If you don’t know what uni is, don’t worry, you’re not alone. Uni is the Japanese word for sea urchin, or more specifically, a sea urchin’s gonads. While it was once relegated to sushi counters, it’s now appearing on buttery sandwiches and on top of pasta in some of the country’s trendiest restaurants. It has a very rich flavor that has been described as tasting like the ocean but not tasting fishy, and it’s known for its creamy texture. Exotic and excessively praised by foodies, food critics and chefs alike, uni enjoys an almost untouchable status on the food scene. But is its cool factor warranted?

Hokkaido #uniporn >A photo posted by Dave Chang (@davidchang) on Jan 22, 2015 at 5:06pm PST Photo credit: @Davidchang

At the end of the day, liking or hating uni is a personal choice. Before you knock it, however, make sure to try fresh uni. If you still hate it then, well, join the underground society of food lovers who secretly hate the stuff. Let us know your true feelings in the comments or by tweeting at us @HuffPostTaste.

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