A prickly delicacy: how sea urchins conquered the world
- How It All Began
- How Sea Urchins Became a Delicacy
- Characteristics of Sea Urchin
- How to Eat Sea Urchin Properly in a Restaurant
- Health Benefits of Sea Urchin
- Which Sea Urchins Taste the Best
- Interesting Facts About Sea Urchins
He may look unappetizing and even a bit intimidating, but only until he appears on your plate. We are talking about the sea urchin — a popular delicacy valued for its unique flavor and delicate, creamy texture. What makes sea urchin so special, how long people have been eating it, and how to enjoy it properly in restaurants — all of this is covered in this article.
How It All Began
Archaeological findings show that sea urchins have been consumed for thousands of years. Their spines are discovered at ancient human sites all over the world — from the coast of Chile to South Africa and Japan.
The ancient Greeks and Romans were particularly fond of them. For them, the sea urchin was not just food but an object of reverence. Aristotle described its anatomy in detail, calling it a «sacred animal.» The Romans, known for their refined taste, highly valued the flavor of sea urchins and even depicted them on coins and ceramics as symbols of fertility and the abundance of the seas.
But the true pioneers and greatest admirers of sea urchins were the Japanese. In the Land of the Rising Sun, where it is known as uni, sea urchin has been eaten for centuries. Japanese cuisine is based on freshness and minimal processing, and the delicate, complex flavor of sea urchin roe fits perfectly into this philosophy.
How Sea Urchins Became a Delicacy
For a long time, sea urchin remained a local product. It was mostly eaten by fishermen as an accessible source of protein. Its transformation into a global delicacy began in the second half of the 20th century and was driven by two key factors:
— Japanese culinary influence. As sushi culture spread around the world — first in the US and later in Europe — people discovered not only tuna and salmon, but also other seafood. Sea urchin became an ingredient in the most refined types of sushi and sashimi.
— The rise of haute cuisine. Chefs, always searching for new unique flavors and textures, turned their attention to sea urchin. They began using it not only in Japanese dishes but also in complex sauces, pastas, risottos, and even desserts.
As with oysters, rising demand led to a decline in natural populations, making sea urchin an expensive and rare product.
Characteristics of Sea Urchin
The edible part is the gonads. What we call «roe» is actually the reproductive organs of both males and females. When the shell is carefully cut open, you will find five orange or yellow «petals» arranged in a star shape. These are the gonads.
The taste of sea urchin is unique — salty, slightly sweet, with strong notes of iodine and a metallic hint. The aftertaste is long, with nutty and creamy nuances. The texture is delicate and melting, similar to custard or soft cheese. The quality of the roe depends directly on the season (the best is in winter and early spring) and the purity of the water.
How to Eat Sea Urchin Properly in a Restaurant
In a modern restaurant, sea urchin may be served in several ways:
— Raw. The most classic and common option.
— Japanese style. Served in its own shell, cleaned of spines. Accompanied by soy sauce, wasabi, and pickled ginger. The roe is eaten with a small special spoon.
— Mediterranean style. Often served on ice. The roe may be drizzled with lemon juice and extra virgin olive oil, sometimes topped with finely chopped shallots or green onions. Paired with slices of white bread or toast.
— As part of complex dishes: pastas, risottos, sauces, sushi, and sashimi.
The main rule: if you are trying sea urchin for the first time, start with the pure taste, without additives, to understand and appreciate its uniqueness.
Health Benefits of Sea Urchin
Sea urchin can rightfully be called a superfood. It contains:
— A large amount of zinc, essential for immune function, hormone synthesis (including testosterone), and skin health.
— High protein content and low calories — an ideal dietary product.
— Omega-3 fatty acids, important for cardiovascular and brain health.
— Vitamins A and E, powerful antioxidants that slow cellular aging.
— Iodine, which supports normal thyroid function.
Which Sea Urchins Taste the Best
Just like wine, sea urchins have their own terroirs — unique environmental conditions that influence flavor. Connoisseurs highlight several prestigious types and regions:
— «Brittany» (France). Considered the benchmark. Balanced, refined flavor with nutty and creamy notes and no excessive bitterness.
— «Hokkaido» (Japan). Known for their sweet, very clean, and intense taste. Bright orange color and creamy texture.
— «Maine» (USA, Maine). American urchins have a milder yet complex flavor with fruity and citrus tones.
— «Chilean» (Chile). Often larger, with a stronger iodine-rich taste.
The most expensive, prized, and flavorful sea urchin is wild-caught in cold, clean waters during the season (November to March) in the Northern Hemisphere.
Interesting Facts About Sea Urchins
— Their mouth is located on the underside. The Aristotle’s lantern is a highly complex chewing apparatus made of five teeth, used to scrape algae off rocks. It was named after Aristotle, who first described it.
— They walk on their spines. The spines are not just for protection — they act like stilts. Sea urchins also have hundreds of tiny tube feet with suction cups.
— They can live for over 200 years, showing almost no signs of aging. Scientists study them extensively in longevity research.
— They help clean the ocean. Feeding mainly on algae, sea urchins play an important ecological role by preventing seabed overgrowth and improving water clarity.
Looking for a place in Moscow to try sea urchins and other seafood? Visit Lambic! Our menu offers many exciting dishes that are sure to suit your taste. We look forward to seeing you.
Beer and desserts
Contents The basic rule What to drink with Lambic desserts There is a stereotype that beer is a drink for salty snacks, smoked meats, and fatty foods. However, this is only partly true. Beer, with its incredible variety of styles, textures, and flavors, can be the perfect accompaniment to desserts. The right combination can enhance the taste of both the dish and the drink itself. Let’s take a look at how to drink beer with sweet foods and which combinations work best. The basic rule Dessert and beer should not compete with each other, but should either complement each other or create a pleasant contrast. Fatty, sweet dishes should be paired with fairly strong, intense beer. Desserts with berries or fruit are an excellent accompaniment to sweet beer with fruity notes. These can be not only juice-based varieties, but also, for example, wheat ales with notes of banana and citrus. For creamy, vanilla-based desserts, such as panna cotta, denser, malty styles of beer are the perfect accompaniment. English porters, mild stouts, and creamy ales have a caramel, nutty, or even slightly chocolatey sweetness that does not conflict with milk fats but envelops them, making the taste more rounded and deep. Chocolate, especially dark chocolate, pairs best with dark ales: imperial stout or porter. The bitter aftertaste of dark beer nicely offsets the sweetness. Lambic, a traditional Belgian spontaneously fermented beer, occupies a special place in the world of beer and is ideal for desserts. Its dry, often very complex flavor makes it an ideal pairing for many sweet dishes. What to drink with Lambic desserts Our menu features several wonderful desserts that can serve as a full-fledged appetizer to accompany beer. Let us tell you what to pair them with. Pistachio roll with raspberries This dessert combines nutty depth, the sweetness of creamy custard, the bright acidity of raspberries, and the freshness of mint. You need a beer that will support the nutty and berry notes, but also balance the creamy texture. We recommend a cherry lambic or Belgian fruit ale. Cherry lambic, with its sour profile and almond notes in the aftertaste, will perfectly complement the pistachio, harmonize well with the raspberries, and refresh the palate after the rich cream. An alternative is a less sour Belgian raspberry or cherry ale, which will enhance the berry flavor of the dessert. Gelato and sorbet The most important thing here is the purity of the fruit or cream flavor and the cold texture. The beer should be refreshing, with a bright aroma and good carbonation, so that it does not seem «flat» against the ice cream. A sour ale, such as a gose, is ideal for fruit sorbet. Its salty-sour taste will contrast well with the ice cream and emphasize its fruitiness. Creamy gelato is best served with a wheat ale, which will help to delicately highlight the vanilla. Brownies with salted caramel and ice cream This dessert offers a variety of flavors and textures: the bitterness of chocolate, the sweetness of caramel, and the coolness of ice cream. The beer should be just as powerful to cut through this palette. An interesting choice would be to serve an imperial stout. This drink, with its notes of roasted coffee, dark chocolate, and caramel, will be a harmonious complement to the brownies. Belgian waffle with strawberries, ice cream, and hot chocolate This dessert has many layers: a light waffle, sweet berries, cold ice cream, and thick chocolate sauce. It needs to be paired with a beer that will cleanse the palate and enhance the complexity of the flavors. We recommend Belgian dubbel. This variety, with its aroma of dark dried fruits, caramel malt, and light spice, will perfectly complement both the waffle and the chocolate sauce. Tiramisu kataifi with homemade nut liqueur This dessert is a more complex version of the classic: crispy kataifi pastry, coffee, delicate mascarpone cream, berries, and nutty and alcoholic notes of syrup and whiskey. You need a beer that will go well with coffee and nuts without overpowering the cream. An imperial stout is perfect here. A drink with roasted notes and coffee tones will enhance the chocolate and coffee character of the dish. When choosing desserts to accompany beer, follow the general principle: complex with complex, and vice versa. For example, if you don’t know what to pair with a sweet beer, serve it with your favorite fruits or berries. In turn, drinks with a more multifaceted flavor will be a good match for equally exquisite desserts. And if you don’t want to choose for yourself, just come to Lambic. Our menu features hundreds of varieties of beer, and we will be happy to recommend the perfect accompaniment. We also offer a cozy atmosphere and excellent service. We look forward to seeing you!
26 December 2025
Autumn and winter styles of Belgian beer: what to drink when it's cold outside
Contents Why do we crave strong beer in cold weather? Choosing autumn beer What to pair it with There is a stereotype that beer is exclusively a summer drink: it is refreshing and quenches thirst in hot weather. But this is only partly true — if you choose the right variety, beer can warm you up and give you a feeling of comfort even in the cold season. Let’s figure out which beer — and with what — is best to drink in autumn and winter. Why do we crave strong beer in cold weather? When the temperature outside drops, the body instinctively seeks sources of heat and energy. Light summer beer cannot warm you up, so it is replaced by something thicker and more aromatic. This is because its rich malty flavor with notes of caramel, dried fruit, and spices, as well as its higher alcohol content, create a long-lasting, deep feeling of inner warmth. Choosing autumn beer Belgium is one of the world leaders in creating these warming varieties of beer. Here are the key styles to look out for in autumn and winter. Dubbel This dark ale has a moderate strength (6–8%). Its taste is a harmony of caramel malt, dark dried fruits (raisins, prunes), light spicy notes, and sometimes a subtle chocolate depth. Dubbel is not too heavy, but rich, and is perfect for leisurely drinking. An excellent example of this type of beer is Westmalle Trappist Dubbel. It is a classic Belgian dubbel with an alcohol content of 7%, with a well-balanced taste, filled with sweet notes of fruit and malt, as well as hints of spices and caramel. Dark strong ale A more powerful version of winter beer. The alcohol content often exceeds 8%, and the taste includes ripe fruit, caramel, spices (pepper, coriander), and hints of rye bread. Despite its strength, this beer is very drinkable. Here you can try varieties such as Kasteel Donker or Adriaen Brouwer Oaked. They have a full, rich taste, warm you up and relax you. Trappist beer Legendary beer that has historically been brewed in monasteries. This includes dubbel, tripel, quadrupel, and dark strong ales. But regardless of the variety, Trappist beer is characterized by incredible depth, richness, and a balance between fruity, malty, and yeasty notes. We recommend paying attention to varieties such as Westmalle Trappist Dubbel and Trappistes Rochefort 6 — they are ideal for drinking during the cold season. Spiced beer Many Belgian breweries produce seasonal winter or Christmas varieties. They often add traditional spices such as cinnamon, ginger, nutmeg, and orange peel. Such beer warms you up not only with its strength but also with its spicy bouquet. For the Christmas holidays, we recommend Chimay Blue — this variety was previously produced specifically for the holiday, but due to its popularity, it is now produced on a permanent basis. It has a sweet and tart taste and a long aftertaste with bright hints of pepper. What to pair it with The rich flavor of Belgian winter varieties pairs well with equally rich dishes. The ideal gastronomic accompaniment would be: — Slow-cooked meat dishes: braised beef cheek, pork ribs, lamb. — Roasted and baked meat: steak, duck, goose, Christmas turkey. — Hearty appetizers and cheeses: meat pâtés, smoked meats, aged hard cheeses (such as Gouda or Cheddar), blue cheeses (Gorgonzola). The pairing is based on contrast — the sweetness of the beer and the saltiness of the appetizer. — Warm desserts: apple or pear pies, dark chocolate mousse, gingerbread cookies. The spicy notes in the beer and dessert will echo each other, creating a harmonious duet. Key advice: drink winter Belgian beer slowly, from a suitably shaped glass, allowing it to warm up slightly in your hands. Better yet, come and try it at Lambic beer restaurants. We will help you choose an interesting variety and recommend the perfect snack to accompany dark beer. We look forward to seeing you!
26 December 2025