I'm putting this picture up especially for my wonderful boyfriend, Peter, who despite having never been to Asia, LOVES uni (sea urchin). I added a little soy sauce to my portion - DELICIOUS. Like anything else, if you taste GOOD uni the first time, you might really like it, otherwise the texture and flavor is more "challenging." This uni is prepared sashimi-style, and mixed with a thin, skinlike tofu called yuba. It's usually not as soupy as what's pictured here, and it's more often used to wrap rolled sushi, or as a noodle-like addition to soup. I've even seen it used to replicate poultry skins on products like "Tofurky." Again, I recommend trying yuba in Japan - totally different than what you find in the US. MUCH better.
