For centuries sea urchins have been a prized delicacy in Japanese and Italian cuisines, but getting to the plate has never been easy. WSJ Magazine’s William Snyder reports.
4/30/2009
For centuries sea urchins have been a prized delicacy in Japanese and Italian cuisines, but getting to the plate has never been easy. WSJ Magazine’s William Snyder reports.
4/30/2009
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