Uni is a Japanese name for sea urchin gonads, an organ which produces the animal’s roe.

It is the only edible part of the sea urchin, commonly consumed in various European, South American, and Asian countries.

The texture of uni should be firm, creamy, and smooth, while its flavor is rich and briny.

Ensui Uni is kept in a saltwater solution that is similar to the sea where it’s from, allowing you to enjoy the natural sweetness of the Uni.