If you have not had fresh sea urchin, you may be amazed to know that those spiky exteriors hold such soft tender flesh. The Japanese have been enjoying the flavour and texture of the sea urchin flesh for centuries. I have only discovered it for a little over a year.
I was at first a little sceptical of foods that are raw AND orange-coloured. (I have always had a serious doubt about foods that are orange in colour - it's just not normal) The first time I tried it, it was not fresh. I could tell because it tasted really strong, and if you could taste the air in the fish market it would be that taste. The next time I tried it, it was great because it was just scooped out of a sea urchin.
Today I have in my possession two small containers full of sea urchin flesh. I only wish I could persuade other sceptics to join me and savour the lovely flavour and texture of the slimy sea urchin flesh. I think it is not a lost battle yet. Who wouldn't want to put slimy and raw orange-coloured tongue-looking things into their mouth?
