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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.nnEater 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.nnSubscribe to our YouTube Channel now! goo.gl/hGwtF0
