Packed with the sum of all the flavours of the sea. It has a rich and sweet taste. Also known as uni in Japan and Ricci di Mare in Italy, Kina can be eaten raw or made into delicious, rich sauces. In terms of flavour pairing, think of sea urchin as you would think of caviar. They both have a delicate flavour with salty-oceanic notes. As with caviar, sea urchin is often simply spread on a biscuit or a piece of toast to showcasing the flavours without any distraction. In Japanese cuisine, it is common to use sea urchin to top plain nigiri sushi or stirred into plain noodles. And in Italy, sea urchin is often stirred through a bowl of spaghetti