After cooking each piece of beef ... if using. Lay a piece of sea urchin on top then scatter with the spring onion. Sprinkle with shichimi togarashi and a few flakes of sea salt.

do not over­cook, or the clams will be tough. Place the clams on two dinner plates, or four appetiser plates. Arrange the sea urchin (uni) pieces on the clams. Use a fine-tooth rasp-type grater ...

HIRONO, Iwate Prefecture--Sea urchin are a culinary delicacy, but because their shells are often seen as too difficult or costly to recycle, they end up getting tossed out in bulk. But a local ...