Wagyu & Sea Urchin – A Love Story

For decades, Wagyu and sea urchin were like an odd interracial couple in a small town before Loving v. Virginia – People looked, gossiped, and gasped, but very few approached, let alone adopted.  But the chemistry of the couple cannot be suppressed, and the flame of their love burns ever more passionately.  Thanks to a new generation of open-minded chefs and food scientists, this once forbidden love is now celebrated around the globe!

Aided by the high levels of fat and amino acids in both ingredients, together they create an umami bomb in your mouth.

Here is why this marriage works so well:

In the same way a pinch of sea salt can double your taste sensation in chocolate and caramel, the slight brininess of sea urchin enhances the sweetness of Wagyu.  Most Japanese Wagyu are raised on a diet containing some elements of the local environment, be it volcanic grass or spring water, which gives the meat an undeniable earthiness.  This earthiness is balanced by the natural mineralities sea urchin brings from the ocean.  

From a texture perspective, the silkiness of Wagyu is intensified by the creaminess of sea urchin.  Aided by the high levels of fat and amino acids in both ingredients, together they create an umami bomb in your mouth.

This godsent flavor and texture combination can be explored in many types of cuisines.  Japanese chefs like to serve both raw rolled together with a bit of red vinegar rice in a thin layer of seaweed.  French chefs can create a sea urchin soufflé or soup with Wagyu broth.  Italian chefs may want to top a bruschetta with some chopped Wagyu, sea urchin, and fresh herbs, or create a velvety pasta sauce with Wagyu fat and sea urchin.

In a couple of years, when the combination of Wagyu and sea urchin dominates the menu of the world’s best restaurants, Wagyu will hold sea urchin’s hand with a satisfied smile: “I always knew this day would come.  You complete me!”