'How Sea Urchin (Uni) Is Processed Commercially — How to Make It'

'Welcome back to How to Make It! On today\'s episode, chef Katie Pickens is at Maruhide in California, one of the countries top sea urchin processors. Once in, Katie learns how uni is de-shelled, cleaned and sorted.  Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry.  Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0' 

Tags: Food , Chef , foodie , japan , Dining , dish , RESTAURANT , Sushi , uni , seafood , japanese food , sashimi , eater , eater.com , food show , sea urchin , farmer's market , sea urchin sashimi , uni sushi , uni sashimi , Urchin , how to open sea urchin , sea urchin shell , open sea urchin , how to clean sea urchin , live sea urchin , how to handle , sea urchin pasta

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