Hello from Hokkado!
I just wanted to share the current situation in Hokkaido. Autumn in Hokkaido isn't just about the cold weather; it's also a crucial season for the world of Uni (sea urchin). Let me take you through the intriguing ups and downs of the Uni market during October and November, a period as dynamic as the changing leaves.
October's Pause: A Murasaki Hiatus
As October rolls in, the bustling pace of Uni harvesting takes an unexpected pause. The reason? A break in the harvesting of Murasaki Uni, a top favorite among Uni connoisseurs. This pause casts a shadow of irregularity over the Uni market, temporarily halting the supply of this beloved variety.
The Slow Dance of Bafun Uni
But it's not all quiet on the Uni front. The Bafun Uni, known for its rich flavor, faces its challenges with a limited supply. Yet, there's a silver lining – signs of a gradual recovery are on the horizon. The rarity of Bafun Uni during this time only heightens its allure.
Anticipation Builds: The Return of Kitamurasaki
Mid-November brings a ripple of excitement as we anticipate the return of Kitamurasaki Uni. While we're not seeing a full-scale comeback just yet, the tides are turning. This resurgence is expected to bring with it an array of special grade Uni products, adding a new dimension to our dining experiences.
Price Dynamics: A Silver Lining
What does this mean for our customers who anticipating for the highest Uni grade? Well, as the special grade Uni makes its entrance, we might see a pleasant dip in the prices of regular quality items, like the esteemed Hadate Uni. This could be the perfect opportunity to indulge in some luxurious Uni without breaking the bank.
The Role of Mother Nature
As always, it's important to remember that the heart of the Uni industry beats in sync with Mother Nature. The varying sea conditions in Hokkaido play a pivotal role in determining the availability and quality of Uni. This natural unpredictability adds an element of surprise to each Uni season.
Looking Ahead: A Promising Horizon
By November's end, with the western shores of Hokkaido resuming Uni harvesting, the quality is expected to soar. This region is set to be the Uni hub all the way till summer, promising a bounty for our palates.
October and November in Hokkaido tell a tale of transition, expectation, and culinary delight. From the temporary pause in Murasaki Uni harvesting to the hopeful resurgence of other varieties, these months are a testament to the ever-evolving saga of Uni. So, as we savor each bite of this luxurious sea urchin, let's remember the intricate dance of nature, market dynamics, and culinary tradition that brings it to our plates.
Stay tuned for more updates from the deep blue seas of Hokkaido!