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On my days off , I eat sushi and sashimi more than anything else. I love Japanese food, and this is my favorite way of treating sea urchin. The crunch of the toast, the briny sweetness of the sea urchin, and the heat of the mustard and wasabi are a great combination — it’s so delicious.

Sea urchin “tongues” are shaped like tongues but are actually the roe from inside the spiny sea creatures. I prefer the sweet large varieties harvested off the West Coast. Sometimes labeled uni, these delicacies are sold at specialty or Japanese fish markets and counters. They often come packaged in bamboo trays. Look for plump, bright orange sea urchins that smell sweet and slightly briny.

Reprinted with permission from My Portugal