Rishiri Island, a small island off Japan's northernmost point - perhaps one of the most remote spots in Japan, is well-known "Uni Heaven" with its Rishiri Uni often referred to as "Jewel of the Ocean".
During peak season, almost 90% of Gokujo Uni (grade AAA) originate from this area and is one of the most sought-after items by Michelin Star restaurants worldwide.
The reason why this region has long been known as a major producer of Japanese Uni is because of its kelp-rich waters.
Kelp or Kombu in Japanese is another specialty of the island, with Rishiri Kombu being one of six Hokkaido-only varieties. and these Rishiri Uni feed on Rishiri Kombu.
The peak season of Rishiri Uni only two months from late June to August and are served to high-end Sushi and Japanese (Ryotei) restaurants.
Rishiri Uni season is typically from June.