Why Hokkaido Uni is So Expensive?
Why Is Hokkaido Uni So Expensive?
We often get asked, “Why is Uni so expensive?” - This is understandable. Some Uni from outside of Japan is way cheapter than Hokkaido Uni. So we'd like to dive into this topic and hopefully we are going to address this properly.
First of all, the truth is, there are many reasons behind the premium price tag of this delicacy.
Uni Eats High-End Konbu
T key reason why Hokkaido Uni is so flavorful—and so expensive—is its diet. Uni feed on Hokkaido Konbu (kelp), which is in itself a premium product widely used in high-end Japanese cuisine, especially for making dashi (broth). This nutrient-rich diet contributes significantly to Uni’s rich umami flavor and creamy texture. In other words, Uni becomes a luxury product by consuming another luxury product—making it all the more special and costly.
Rarely Farms, Majority of Wild Harvest
Unlike many other seafood products, Uni (sea urchin) cannot be farmed at scale in a viable or consistent way. Nearly all Uni is harvested wild, making it a limited resource highly dependent on nature. Factors such as water quality, temperature, and region greatly affect its taste—some of the best Uni comes from places like Hokkaido, where conditions are ideal.
A Labor-Intensive Process
Harvesting Uni in Hokkaido is still done entirely by hand. Divers collect them from the sea one by one, often under strict seasonal regulations. But the work doesn’t stop there—Uni must also be processed manually, as there is no mechanical method for preparing the edible part (which is only five small gonads per urchin). Each one is cleaned with care, making the process time-consuming and meticulous.
Ultra-Perishable
Uni is extremely fragile and perishable. The moment it is exposed to air, it begins to deteriorate in flavor and texture. Even an hour makes a difference—the freshness you taste at the moment of harvest fades quickly. That’s why the best Uni must be processed, packed, and shipped immediately, often via overnight air freight, to preserve its delicate quality.
Freezing Isn’t Ideal
Yes, Uni can be frozen—but freezing compromises the flavor and texture, making it less suitable for fine dining. When you’re serving guests or customers who expect top quality, fresh Uni is the only way to go.
High Demand, Limited Supply
Lastly, competition is fierce for top-quality Uni. Chefs who know their Uni won’t settle for anything less than the best—and there simply isn’t enough of that high-quality supply to go around.
So while Uni might seem expensive at first glance, it’s the result of nature’s limitations, labor-intensive handling, strict freshness requirements, and global demand—all coming together in one small, luxurious bite.
Hopefully this blog post to help you to understand the reason for the price of Hokkaido Uni Shop. If you have any questions, please always feel free to contact us at hokkaidounishop@gmial.com
Order Premium Uni from Hokkaido Uni Shop: https://hokkaidouni.com
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