The country’s first-ever festival dedicated to sea urchin, or more simply called uni in the culinary world, is taking place June 17th-19th in on the Mendocino Coast. As one of the biggest producers of ...

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Gouldsboro, Maine-based Springtide Seaweed was the creator of the Maine Seaweed Exchange in October 2017, which helped assist ...

Chef Antonio Murè is really pulling out the stops over at new restaurant Adoteca in Brentwood. He'll be doing an all-uni tasting menu on April 7, tantalizing the tastebuds of the lovers of sea urchin.

Whoops! There was an error and we couldn't process your subscription. Please reload the page and try again. There’s something inherently sexy about sea urchin, also ...

They look like mean, inhospitable creatures, surrounded by spiny quills like some kind of underwater hedgehog. But once cracked open, sea urchins yield one of the great delicacies of the sea, pure ...

You've probably spotted uni on Japanese menus or in high-end restaurants before. The edible portion of a sea urchin (it's technically the animal's, um, gonads, but don't let that deter you), it's a ...

The ultimate status symbol, if you're hanging out in Brothers and Sisters at the Line hotel in Washington, is a $US90 ($116) tray of squiggly sea urchin. The uni - as ...

Once upon a time, one of the many culinary dividing lines was those who ate liver, and those who didn’t. I guess it still is, though liver with onions has become so retro, it’s almost trendy again.

Chef Jackie Carnesi Can’t Resist Kellogg’s Enchiladas “They come out looking like they were fished out of a cheesy swamp. In other words, perfect.” ...

Uni is the new lobster. Uni, the Japanese name for sea urchin, isn’t a substitute for lobster meat in cooking; that’s not what I’m getting at here. What’s up is that, in some oceans, sea urchin ...