Fresh sea urchin roe is a costly delicacy in Japan and most often adorns individual nuggets of sushi. Here, chunks of the roe are suspended in an amber-colored aspic to make a more economical yet equally delicious appetizer. For those who love the delicate, briny taste of sea urchin, these jewel-like pieces make a spectacular addition to any tray of hors d’oeuvres.
The classic recipe in Japan calls for kanten (agar-agar), which is processed from sea vegetables, not animal protein, and jells more firmly than conventional gelatin. For those who prefer a softer texture, 1 envelope (
© 1988 Elizabeth Andoh. All rights reserved.