Creamy, plump, rich in briny umami and with a gentle sweetness, uni (sea urchin) from Hokkaido is an absolute delicacy. Uni comes in several varieties and is harvested nationwide across Japan, but those from Hokkaido are particularly venerated and highly prized. What makes them so special? Here we decipher the secrets behind the exceptional quality of uni from the northern island of Japan.
Hello, everyone! This is Kimi from Hokkaido Uni Shop. Today, I would like to introduce you to the valuable and delicious sea urchin that even connoisseurs at Uni (sea urchin) market, who are watching sea urchin every day, would be excited to see arrive and would try their best to get the best Uni available. 'Valuable sea urchin' is frankly... (IMHO) ... sea urchin that is rare to produce.First, take a look at this image. What are the characteristics of the sea urchin in this photo?To me, The green label Sea urchin is a whitish color The grain is large Lined up neatly and look luxurious These are what I was impressed with... Next, look at this picture. What are the...
The reason why sea urchin in Hokkaido is more delicious than sea urchin from elsewhere is the abundance and freshness of sustenance such as "Rishiri kelp" and "Hosome kelp" exist on the market as luxury products.
Murasaki Uni Purple Sea Urchin, perhaps is the most common Uni found Japan with its main season is just like Bafun Uni during the Summer/early Fall.
How does it taste like compared to other Uni? Murasaki Uni is mustard yellow in color and has a clean, mildly sweet taste.
By region, the season can be broken down to Hidaka in the Spring, Shiribeshi in the Summer, and Spring/Summer for Northern Hokkaido and winter to spring for Eastern Hokkaido. Rishiri Uni from the northside of Hokkaido is only available early June - September.