Uni（海胆）是一种珍贵的海味食材，广泛分布于日本沿海地区，尤以北海道和冲绳最为著名。海胆以其独特的味道和细腻的口感，在全球顶级美食中占有一席之地，常被誉为“海洋的黄金”。Uni的外壳呈现出坚硬的刺状结构，内部却藏有柔软的橙色或黄色的可食部分，这就是被称为“海胆黄”的部分，口感细腻且味道独特。
Uni的肉质富含丰富的天然脂肪，入口即化，带有海水的鲜咸味与淡淡的甜香，细腻而滑嫩，给人一种独特的口感享受。它的味道既清新又带有一丝海洋的咸香，仿佛直接品味到大海的馈赠。Uni含有丰富的蛋白质、Omega-3脂肪酸以及各种维生素和矿物质，营养价值极高，是一种非常健康且美味的海鲜食材。
在日本料理中，Uni常用于制作寿司、刺身，或用作高端菜肴的点缀。尤其是作为Uni寿司，海胆黄的细腻口感与醋饭相结合，令人一口接一口，回味无穷。除了生食，Uni也常被用来做成炖菜、意大利面酱料，甚至是料理的配料，增添一道独特的海洋风味。
Uni不仅因其独特的口感和丰富的风味而备受推崇，更因为其稀缺性和高质量，使其成为许多高级餐厅和美食爱好者的首选。每一口Uni都带着大海的鲜美，是对味蕾的一次极致诱惑，成为了追求高端海鲜美味的理想选择。
Uni (Sea Urchin) is a prized seafood, especially popular along Japan’s coast, particularly in Hokkaido and Okinawa. Known as the ‘gold of the ocean,’ Uni has a unique, delicate taste and texture, with its soft, orange or yellow edible part—known as ‘uni roe’—offering a rich, creamy mouthfeel.
Rich in natural fats, Uni has a fresh, slightly salty, and subtly sweet flavor, providing a distinct, melt-in-your-mouth experience. It is packed with protein, Omega-3 fatty acids, and essential vitamins and minerals, making it a nutritious and delicious choice.
In Japanese cuisine, Uni is often used in sushi, sashimi, and high-end dishes, where its delicate flavor pairs perfectly with vinegared rice. It’s also used in stews, pasta sauces, and other recipes to add a unique oceanic taste.
Due to its rarity and high quality, Uni is a favorite among gourmet chefs and food enthusiasts, offering an indulgent, ocean-fresh taste in every bite.