The Rishiri Uni Standard
At Hokkaido Uni Shop, we’re often asked, “What makes your Uni so different?”
The answer lies not just in where it comes from—but in how it’s handled, graded, and cared for every step of the way.
Let me start with something personal.
Rishiri Island, located at the northern tip of Hokkaido, is my hometown. Many of my old classmates—both seniors and juniors—are still working there in the fishery business. So when we talk about Rishiri Uni, it’s not just a product to us. It’s part of our community, our pride, and our commitment to preserving something truly special.
The sea around Rishiri is fed by nutrient-rich spring water flowing from Mount Rishiri. This pristine environment produces Uni with a clean, refined sweetness and a depth of umami that’s hard to find anywhere else. That’s why Rishiri Uni is widely recognized as one of the finest in all of Japan—not because of branding or hype, but because of nature and care.
Why It’s So Rare
Rishiri Uni has an extremely short season:
Bafun Uni: June to August
Murasaki Uni: June to September
That’s it. Just three months out of the year. On top of that, daily catches vary depending on weather and sea conditions. It's unpredictable and limited—which is exactly why it’s so valuable.
Our Grading Philosophy: Taste First
We believe Uni should be delicious before anything else. That’s why we evaluate every tray across seven criteria:
Color, Size, Shape, Dryness, Surface Condition, Freshness, and above all—Flavor.
We grade our Uni on a 5-point system:
1-Toku (Standard Grade / Black Rishiri)
2-Toku to 5-Toku, with 5-Toku being the most premium quality we offer
And we mean it when we say every piece is inspected. This is how we maintain consistency even when working with something as delicate as Uni.
We also pioneered the now-common practice of adding the artisan’s name to each tray. It’s our way of standing behind the quality—and honoring the skilled hands that packed it.
Artisan Packed. Carefully Handled.
Our trays are not packed by machines. Each one is hand-packed by experienced artisans who work with care, pride, and responsibility. The arrangement is deliberate, and every tongue of Uni is chosen and placed to ensure the best possible experience for the end customer.
Temperature & Freshness: The Final Piece
Uni doesn’t travel well unless you know how to handle it.
That’s why we developed our own preservation methods and temperature control protocols to protect the integrity of the product—whether it’s being sent to Tokyo, New York, or Geneva. We’ve spent years refining these techniques and continue to improve with each season.
To us, Uni is more than seafood—it’s culture, craftsmanship, and a commitment to quality.
We’re proud to share it with people around the world who care about real flavor.
If you’d like to place a reservation for our next Rishiri Uni shipment, or if you have any questions, feel free to reach out:
Order Rishiri Collection at https://hokkaidouni.com/collections/rishiri-uni
hokkaidounishop@gmail.com
© Hokkaido Uni Shop. All rights reserved.