The Uni Harvesting Process in Hokkaido: Part 2

Continue from Part 1 

Here's Part 2 of the uni harvesting process in my hometownm Rishiri/Rebun in Hokkaido. Just back from the sea, we've got our catch of the day—some plump uni that's fresher than fresh. Today, we landed about 250 pieces, give or take, depending on Mother Nature's mood.

Back at the station, the real magic begins. It's all hands on deck here with a mix of old pros and the younger crew diving into the piles of uni. We're talking about a meticulous process where each sea urchin is cracked open to reveal golden, creamy roe that we handle with the utmost care.

Using specialized tools, we gently scoop out the uni, being careful not to bruise this delicate treasure. It’s then off to a thorough cleaning—picking out any bits that don't belong and giving the roe a quick dip in icy seawater to keep it prime.

I'll let you in on a little secret; I used to be one of those part-timers wrestling with sea urchin shells and keeping the work area tidy. So, this process is near and dear to my heart and could not possiblu imagine that it would be my full-time work about so many years later lol. 

After a solid five hours, we wrap up and pack the uni, ready for its next journey. And if you're lucky enough to live around here, maybe you'll end up with some of this luxurious uni over your rice tonight.

 

Stay tuned for Part 3, where we'll dive into the packing details. And hey, let me know if you're keen on more behind-the-scenes peeks or if you want to jump straight to another part of the uni saga!