Here’s a tin of Galician uni that’s all briny sweetness, deep umami, and a slightly firmer, darker roe than the large fresh Japanese-style lobes many of us know. Intense, oceanic, and luxurious in small amounts, this is best for uni lovers rather than beginners. Spread it on warm buttered toast or crackers with a squeeze of lemon or stir it into hot pasta, risotto, or scrambled eggs for a rich, sea-forward sauce.
