{"title":"Summer Uni Collection","description":"\u003cp\u003eHokkaido's uni season is short — June through September, only about two months. Rishiri is our home waters; we work alongside Shakotan and Yoichi on the same cold current. What sets this season apart is not an oceanic note but a dashi-like umami: the uni feed on Rishiri kombu, the same kelp that goes into top dashi, and the diet shows up directly in the flavor. The sweetness peaks, the umami runs deep. Available only while the boats are running.\u003c\/p\u003e","products":[{"product_id":"aaa-rishiri-uni-ogawa-150g-limited-availability","title":"Ogawa Special Rishiri Bafun Uni AAA Summer 150g","description":"\u003cstyle\u003e\n.seto-wrap{font-family:-apple-system,'Helvetica Neue',Arial,sans-serif;color:#1a1a18;max-width:720px;margin:0 auto;line-height:1.7;}\n.seto-hero{background:#fff8f6;border-left:3px solid #B15A3C;padding:18px 22px;margin-bottom:24px;}\n.seto-hero-eyebrow{font-size:11px;letter-spacing:3px;color:#B15A3C;font-weight:700;text-transform:uppercase;margin-bottom:6px;}\n.seto-hero-title{font-size:18px;font-weight:700;color:#1a1a18;margin-bottom:4px;}\n.seto-hero-sub{font-size:13px;color:#6b6b66;}\n.seto-section{margin-bottom:28px;}\n.seto-h3{font-size:15px;font-weight:700;color:#1a1a18;margin-bottom:10px;letter-spacing:0.3px;}\n.seto-p{font-size:14px;color:#3a3a36;line-height:1.8;margin-bottom:12px;}\n.seto-spec-table{width:100%;border-collapse:collapse;margin-top:8px;}\n.seto-spec-table td{padding:8px 12px;font-size:13px;border-bottom:1px solid #f0ede9;}\n.seto-spec-table td:first-child{color:#9b9b94;font-weight:600;letter-spacing:1px;text-transform:uppercase;font-size:11px;width:130px;}\n.seto-spec-table td:last-child{color:#1a1a18;}\n.seto-rare-note{background:#1a1a18;color:#fff;padding:14px 18px;border-radius:6px;font-size:13px;line-height:1.6;margin-top:20px;}\n.seto-rare-note strong{color:#E8B080;}\n.seto-pairing{font-size:13px;color:#6b6b66;font-style:italic;border-top:1px solid #f0ede9;padding-top:14px;margin-top:18px;}\n\u003c\/style\u003e\n\u003cdiv class=\"seto-wrap\"\u003e\n\u003cdiv class=\"seto-hero\"\u003e\n\u003cdiv class=\"seto-hero-eyebrow\"\u003eSummer Season · Rishiri Island · Ogawa · Bafun · AAA · 150g\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-title\"\u003eOgawa Special Rishiri Bafun Uni — daily hand-picked by the producer, at peak sweetness and umami.\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-sub\"\u003eBrought directly from Hokkaido — only by Hokkaido Uni Shop.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eWhat is Ogawa Special Rishiri Bafun Uni 150g?\u003c\/strong\u003e\u003cbr\u003eOgawa Special is the Bafun uni (馬糞 \/ バフンウニ) lot harvested off Rishiri Island, hand-picked every morning by the owner of the Ogawa uni processor right after the catch is shucked and packed. This 150g tray is packed at AAA grade — what the trade calls \"Gokujo\" — with the deep orange color and concentrated flavor that mark a top Bafun lot.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003eBafun uni is smaller per piece than Murasaki and carries a deeper color and a more concentrated flavor — sweeter at the front, with the umami sitting longer on the palate. Rishiri uni feed exclusively on the kelp beds that grow around the island — the same Rishiri kombu that goes into top dashi. The summer harvest window (June through September) is when this diet shows up most directly: the sweetness (甘味 \/ amami) reaches its peak and the umami runs deep. During the peak season, the majority of AAA-grade Bafun uni in the trade comes off Rishiri — Ogawa Special is one of the producer lots from those waters.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"seto-spec-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eOgawa (Ogawa Special)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eRishiri Island, Hokkaido, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVariety\u003c\/td\u003e\n\u003ctd\u003eBafun uni (馬糞 \/ バフンウニ)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrade\u003c\/td\u003e\n\u003ctd\u003eAAA (Gokujo)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eColor\u003c\/td\u003e\n\u003ctd\u003eDeep orange\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeason\u003c\/td\u003e\n\u003ctd\u003eJune – September · peak sweetness and umami\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e150g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSelection\u003c\/td\u003e\n\u003ctd\u003eHand-picked by the Ogawa owner every morning after shucking\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCondition\u003c\/td\u003e\n\u003ctd\u003eFresh · Refrigerated\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAvailability\u003c\/td\u003e\n\u003ctd\u003ePre-order · seasonal (summer only)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eHow to enjoy\u003c\/h3\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eAs nigiri, sashimi, or chirashi:\u003c\/strong\u003e Served as-is, chilled. The Bafun's concentrated sweetness and deep umami carry the bite — no seasoning beyond a touch of fresh wasabi if anything.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eGunkan maki:\u003c\/strong\u003e The denser body of Bafun holds shape well in gunkan format — wrapped in nori on a small bed of sushi rice, eaten in one bite.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eOver rice (uni-don):\u003c\/strong\u003e A bed of warm rice, the uni placed on top, a few drops of soy and shiso or nori. Eat within minutes — the warmth opens the sweetness.\u003c\/p\u003e\n\u003cp class=\"seto-pairing\"\u003ePairing notes — Junmai daiginjo or junmai sake, dry champagne, chilled white burgundy. The Bafun's deeper sweetness reads especially well against cool junmai daiginjo.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-rare-note\"\u003e\n\u003cstrong\u003eAbout availability:\u003c\/strong\u003e Summer-only season — Ogawa Special Bafun uni at AAA grade is available only during the summer harvest window in Rishiri. Processing time: 7–10 days after order placement; once arrived from Japan, processed within 24 hours and shipped via overnight courier. Use within 3 days of arrival. Do not freeze — freezing breaks the texture and the uni cannot recover. Refrigerate immediately on receipt. Pricing may be adjusted to reflect market conditions without prior notice.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Uni Guy","offers":[{"title":"Default Title","offer_id":40647610630310,"sku":"UNI124OR","price":199.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0503\/2886\/2886\/files\/S__137338888.jpg?v=1687650324"},{"product_id":"gold-rishiri-male-uni-summer-250g","title":"Gold Rishiri Male Uni Summer 250g","description":"\u003cstyle\u003e\n.seto-wrap{font-family:-apple-system,'Helvetica Neue',Arial,sans-serif;color:#1a1a18;max-width:720px;margin:0 auto;line-height:1.7;}\n.seto-hero{background:#fff8f6;border-left:3px solid #B15A3C;padding:18px 22px;margin-bottom:24px;}\n.seto-hero-eyebrow{font-size:11px;letter-spacing:3px;color:#B15A3C;font-weight:700;text-transform:uppercase;margin-bottom:6px;}\n.seto-hero-title{font-size:18px;font-weight:700;color:#1a1a18;margin-bottom:4px;}\n.seto-hero-sub{font-size:13px;color:#6b6b66;}\n.seto-section{margin-bottom:28px;}\n.seto-h3{font-size:15px;font-weight:700;color:#1a1a18;margin-bottom:10px;letter-spacing:0.3px;}\n.seto-p{font-size:14px;color:#3a3a36;line-height:1.8;margin-bottom:12px;}\n.seto-spec-table{width:100%;border-collapse:collapse;margin-top:8px;}\n.seto-spec-table td{padding:8px 12px;font-size:13px;border-bottom:1px solid #f0ede9;}\n.seto-spec-table td:first-child{color:#9b9b94;font-weight:600;letter-spacing:1px;text-transform:uppercase;font-size:11px;width:130px;}\n.seto-spec-table td:last-child{color:#1a1a18;}\n.seto-rare-note{background:#1a1a18;color:#fff;padding:14px 18px;border-radius:6px;font-size:13px;line-height:1.6;margin-top:20px;}\n.seto-rare-note strong{color:#E8B080;}\n.seto-pairing{font-size:13px;color:#6b6b66;font-style:italic;border-top:1px solid #f0ede9;padding-top:14px;margin-top:18px;}\n\u003c\/style\u003e\n\u003cdiv class=\"seto-wrap\"\u003e\n\u003cdiv class=\"seto-hero\"\u003e\n\u003cdiv class=\"seto-hero-eyebrow\"\u003eSummer Season · Rishiri Island · Ichikawa · Male Bafun · 250g\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-title\"\u003eGold Rishiri Uni — the male Bafun harvest, summer-only, silky with deep umami and sweetness.\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-sub\"\u003eBrought directly from Hokkaido — only by Hokkaido Uni Shop.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eWhat is Gold Rishiri Uni?\u003c\/strong\u003e\u003cbr\u003eGold Rishiri (黄金利尻) is the male lot of Bafun uni (馬糞 \/ バフンウニ) harvested off Rishiri Island by Ichikawa Suisan. The \"Gold\" name reflects the vivid golden color that male Bafun takes on at peak summer condition — brighter and more luminous than the deeper orange-red female lot (Aka-Rishiri), and distinct from the pale-gold Murasaki line (Shiro-Rishiri).\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003eMale Bafun uni reads differently from the female lot: silky smooth on the tongue with a denser body, and a deeper, more concentrated flavor finish that holds longer on the palate. Rishiri uni feed exclusively on the kelp beds that grow around the island — the same Rishiri kombu that goes into top dashi. The summer harvest window is when this diet shows up most directly: the sweetness (甘味 \/ amami) reaches its peak and the umami runs deep. Inside Japan, male Bafun from Rishiri is a sought-after lot among sushi counters that want a firmer, more pronounced uni note on the plate.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"seto-spec-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eIchikawa Suisan · Gold Rishiri (黄金利尻)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eRishiri Island, Hokkaido, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVariety\u003c\/td\u003e\n\u003ctd\u003eBafun uni (馬糞 \/ バフンウニ) · male only (雄)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeason\u003c\/td\u003e\n\u003ctd\u003eSummer harvest · peak sweetness and umami\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e250g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCondition\u003c\/td\u003e\n\u003ctd\u003eFresh · Refrigerated\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAvailability\u003c\/td\u003e\n\u003ctd\u003ePre-order · seasonal (summer only)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eHow to enjoy\u003c\/h3\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eAs nigiri, sashimi, or chirashi:\u003c\/strong\u003e Served as-is, chilled. The male Bafun's silky texture and concentrated sweetness carry the bite — no seasoning beyond a touch of fresh wasabi if anything.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eGunkan maki:\u003c\/strong\u003e The denser body of male uni holds shape well in gunkan format — wrapped in nori on a small bed of sushi rice, eaten in one bite.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eOver rice (uni-don):\u003c\/strong\u003e A bed of warm rice, the uni placed on top, a few drops of soy and shiso or nori. The deeper flavor of the male lot stands up against warm rice without losing definition.\u003c\/p\u003e\n\u003cp class=\"seto-pairing\"\u003ePairing notes — Junmai daiginjo or junmai sake, dry champagne, chilled white burgundy. The deeper male umami pairs especially well with cool junmai daiginjo — try side-by-side with the female Aka-Rishiri lot to taste the difference between male and female Bafun.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-rare-note\"\u003e\n\u003cstrong\u003eAbout availability:\u003c\/strong\u003e Summer-only season — Gold Rishiri male Bafun uni is available only during the summer harvest window in Rishiri. Processing time: 7–10 days after order placement; once arrived from Japan, processed within 24 hours and shipped via overnight courier. Use within 3 days of arrival. Do not freeze — freezing breaks the texture and the uni cannot recover. Refrigerate immediately on receipt.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Uni Guy","offers":[{"title":"Default Title","offer_id":44249328320678,"sku":"UNI129","price":335.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0503\/2886\/2886\/files\/3E9FD4A6-131A-4AB1-86FF-E3B4982BC09A.jpg?v=1753735269"},{"product_id":"nishiki-rishiri-uni-medley-summer-200g","title":"Nishiki Rishiri Uni Medley Summer 200g","description":"\u003cstyle\u003e\n.seto-wrap{font-family:-apple-system,'Helvetica Neue',Arial,sans-serif;color:#1a1a18;max-width:720px;margin:0 auto;line-height:1.7;}\n.seto-hero{background:#fff8f6;border-left:3px solid #B15A3C;padding:18px 22px;margin-bottom:24px;}\n.seto-hero-eyebrow{font-size:11px;letter-spacing:3px;color:#B15A3C;font-weight:700;text-transform:uppercase;margin-bottom:6px;}\n.seto-hero-title{font-size:18px;font-weight:700;color:#1a1a18;margin-bottom:4px;}\n.seto-hero-sub{font-size:13px;color:#6b6b66;}\n.seto-section{margin-bottom:28px;}\n.seto-h3{font-size:15px;font-weight:700;color:#1a1a18;margin-bottom:10px;letter-spacing:0.3px;}\n.seto-p{font-size:14px;color:#3a3a36;line-height:1.8;margin-bottom:12px;}\n.seto-spec-table{width:100%;border-collapse:collapse;margin-top:8px;}\n.seto-spec-table td{padding:8px 12px;font-size:13px;border-bottom:1px solid #f0ede9;}\n.seto-spec-table td:first-child{color:#9b9b94;font-weight:600;letter-spacing:1px;text-transform:uppercase;font-size:11px;width:130px;}\n.seto-spec-table td:last-child{color:#1a1a18;}\n.seto-rare-note{background:#1a1a18;color:#fff;padding:14px 18px;border-radius:6px;font-size:13px;line-height:1.6;margin-top:20px;}\n.seto-rare-note strong{color:#E8B080;}\n.seto-pairing{font-size:13px;color:#6b6b66;font-style:italic;border-top:1px solid #f0ede9;padding-top:14px;margin-top:18px;}\n\u003c\/style\u003e\n\u003cdiv class=\"seto-wrap\"\u003e\n\u003cdiv class=\"seto-hero\"\u003e\n\u003cdiv class=\"seto-hero-eyebrow\"\u003eSummer Season · Rishiri Island · Murasaki + Bafun Medley · NY\/NJ only\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-title\"\u003eNishiki Rishiri Uni — both Murasaki and Bafun in one tray, side by side.\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-sub\"\u003eBrought directly from Hokkaido — only by Hokkaido Uni Shop.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eWhat is Nishiki Rishiri Uni?\u003c\/strong\u003e\u003cbr\u003eNishiki (錦) means brocade — the Japanese word for textiles woven from multiple colored threads. This is a Flower Basket Medley tray of Rishiri uni containing both varieties side by side: Murasaki (紫 \/ pale gold, larger pieces, creamy and rounded) and Bafun (馬糞 \/ deeper orange-yellow, smaller pieces, concentrated and intense). The two are arranged together rather than blended, so each spoonful can be eaten distinctly.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003eRishiri uni feed exclusively on the kelp beds that grow around the island — the same Rishiri kombu that goes into top dashi. The summer harvest window is when this diet shows up most directly in both varieties: the sweetness (甘味 \/ amami) reaches its peak and the umami runs deep. The Nishiki tray exists for the moment when both lots are at peak — a single 200g portion lets you taste the two characters of Rishiri uni against each other, the creamy Murasaki and the concentrated Bafun, from the same waters at the same season.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"seto-spec-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eRishiri Island, Hokkaido, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVariety\u003c\/td\u003e\n\u003ctd\u003eMixed: Murasaki (紫) + Bafun (馬糞) · arranged side by side\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrade\u003c\/td\u003e\n\u003ctd\u003eSpecial\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeason\u003c\/td\u003e\n\u003ctd\u003eJune – September · peak sweetness and umami\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e200g (medley tray)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePresentation\u003c\/td\u003e\n\u003ctd\u003eFlower Basket Medley arrangement\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDelivery Area\u003c\/td\u003e\n\u003ctd\u003eNY \/ NJ customers only\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCondition\u003c\/td\u003e\n\u003ctd\u003eFresh · Refrigerated\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAvailability\u003c\/td\u003e\n\u003ctd\u003ePre-order · seasonal (summer only)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eHow to enjoy\u003c\/h3\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eTaste the two varieties separately first:\u003c\/strong\u003e Start with a piece of each, on its own — Murasaki for its silky, rounded sweetness; Bafun for its denser, more concentrated finish. The contrast is the point of the medley.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eAs nigiri or sashimi:\u003c\/strong\u003e Plate the two varieties on adjacent pieces of rice or alongside the fish — the visual contrast (pale gold vs deeper orange) doubles as a flavor preview.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eFor a small gathering or gift:\u003c\/strong\u003e The 200g format suits two to three people sharing, or as a thoughtfully presented gift for someone who appreciates uni. The flower basket arrangement holds visually when brought to the table.\u003c\/p\u003e\n\u003cp class=\"seto-pairing\"\u003ePairing notes — Junmai daiginjo or junmai sake, dry champagne. The medley reads especially well with a single cool sake across both varieties — the same glass shows how differently each uni meets the same wine.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-rare-note\"\u003e\n\u003cstrong\u003eAbout availability:\u003c\/strong\u003e Summer-only medley — June through September, while both Murasaki and Bafun lots are in season at the same time. \u003cstrong\u003eDelivery is limited to NY and NJ customers only\u003c\/strong\u003e — this is a fulfillment constraint of the medley product. Use within 3 days of arrival. Do not freeze — freezing breaks the texture and the uni cannot recover. Refrigerate immediately on receipt. Pre-order; stocks reflect what comes off the Rishiri boats each cycle.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Uni Guy","offers":[{"title":"Default Title","offer_id":44400020947110,"sku":"UNI4353N","price":289.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0503\/2886\/2886\/files\/S__122380319_e406e362-9157-4d17-b4bb-0b1d0beed735.jpg?v=1750024669"},{"product_id":"copy-of-aaa-rishiri-konbu-400g-天然一等級","title":"Rishiri Kakoi Kombu Aged 500g","description":"\u003cstyle\u003e\n.seto-wrap{font-family:-apple-system,'Helvetica Neue',Arial,sans-serif;color:#1a1a18;max-width:720px;margin:0 auto;line-height:1.7;}\n.seto-hero{background:#fff8f6;border-left:3px solid #B15A3C;padding:18px 22px;margin-bottom:24px;}\n.seto-hero-eyebrow{font-size:11px;letter-spacing:3px;color:#B15A3C;font-weight:700;text-transform:uppercase;margin-bottom:6px;}\n.seto-hero-title{font-size:18px;font-weight:700;color:#1a1a18;margin-bottom:4px;}\n.seto-hero-sub{font-size:13px;color:#6b6b66;}\n.seto-section{margin-bottom:28px;}\n.seto-h3{font-size:15px;font-weight:700;color:#1a1a18;margin-bottom:10px;letter-spacing:0.3px;}\n.seto-p{font-size:14px;color:#3a3a36;line-height:1.8;margin-bottom:12px;}\n.seto-spec-table{width:100%;border-collapse:collapse;margin-top:8px;}\n.seto-spec-table td{padding:8px 12px;font-size:13px;border-bottom:1px solid #f0ede9;}\n.seto-spec-table td:first-child{color:#9b9b94;font-weight:600;letter-spacing:1px;text-transform:uppercase;font-size:11px;width:130px;}\n.seto-spec-table td:last-child{color:#1a1a18;}\n.seto-rare-note{background:#1a1a18;color:#fff;padding:14px 18px;border-radius:6px;font-size:13px;line-height:1.6;margin-top:20px;}\n.seto-rare-note strong{color:#E8B080;}\n.seto-pairing{font-size:13px;color:#6b6b66;font-style:italic;border-top:1px solid #f0ede9;padding-top:14px;margin-top:18px;}\n\u003c\/style\u003e\n\u003cdiv class=\"seto-wrap\"\u003e\n\u003cdiv class=\"seto-hero\"\u003e\n\u003cdiv class=\"seto-hero-eyebrow\"\u003eFrom Rishiri \u0026amp; Rebun Islands · Kura Iwaimono · 1–2 Year Aged\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-title\"\u003eRishiri Kakoi Kombu — kelp from three named shores, cellar-aged one to two years.\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-sub\"\u003eBrought directly from Hokkaido — only by Hokkaido Uni Shop.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eWhat is Rishiri Kakoi Kombu?\u003c\/strong\u003e\u003cbr\u003eRishiri Kakoi Kombu (利尻囲昆布) is Rishiri kelp that has been stored — \"kakoi\" (囲い) meaning enclosed or cellar-held — for one to two years before release. The aging process settles the seaweed's harsher notes and concentrates its umami. This lot is Tokuyou Kura Iwaimono grade (特用蔵囲物 \/ cellar-aged select), Grade #1, supplied as sliced cut for direct use in dashi.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003eThe kombu is sourced from three named shores: Kutsugata Shore on Rishiri Island, Kahoro Shore on Rebun Island, and Funadomari Shore. Rishiri kombu is the kelp the kaiseki tradition reaches for first when making clear dashi — the broth comes out clean, with a deep umami and no muddiness. Aging adds another year or two of resting before the kombu is ready to release that flavor into water. Each 500g block is wrapped in traditional Japanese paper.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"seto-spec-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eKutsugata Shore (Rishiri) · Kahoro Shore (Rebun) · Funadomari Shore, Hokkaido\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eTokuyou Kura Iwaimono Rishiri Kombu (特用蔵囲物 \/ sliced cut)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrade\u003c\/td\u003e\n\u003ctd\u003e#1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003e1–2 years cellar-aged\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e500g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eWrapped in traditional Japanese paper\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eShelf Life\u003c\/td\u003e\n\u003ctd\u003eUp to 2 years from manufacture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCondition\u003c\/td\u003e\n\u003ctd\u003eDried · Shelf-stable\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAvailability\u003c\/td\u003e\n\u003ctd\u003ePre-order\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eHow to enjoy\u003c\/h3\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eClear dashi (ichiban dashi):\u003c\/strong\u003e Wipe the kombu surface with a damp cloth (do not wash). Soak a piece in cold water for 30 minutes to an hour, then heat slowly. Remove the kombu just before the water boils. The result is a clear amber broth with deep umami — the base for clear soups, oden, and kaiseki cooking.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eHot pot (nabe):\u003c\/strong\u003e Place a piece directly in the pot water before adding other ingredients. It releases umami throughout the cooking and can be eaten alongside the pot at the end.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eKonbujime (kelp-cured sashimi):\u003c\/strong\u003e Sandwich firm white fish between two pieces of softened kombu for several hours — the fish takes on a delicate umami and a denser texture.\u003c\/p\u003e\n\u003cp class=\"seto-pairing\"\u003ePairing notes — Bonito flakes for awase dashi; sake for cooking and drinking; white fish, oden ingredients, simmered vegetables. Aged kombu carries cleaner and deeper than unaged, so use slightly less than you would with standard kombu and let it speak.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-rare-note\"\u003e\n\u003cstrong\u003eAbout availability:\u003c\/strong\u003e Cellar-aged 1–2 years before release — stocks reflect what comes out of aging each cycle. Store in a cool, dry place away from direct sunlight; shelf life is up to 2 years from manufacture. Each 500g block is wrapped in traditional Japanese paper. Pre-order.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Hokkaido Uni Shop","offers":[{"title":"Default Title","offer_id":44677259821222,"sku":"KON0002","price":199.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0503\/2886\/2886\/files\/AdobeStock_78063827.jpg?v=1704587914"},{"product_id":"shiro-rishiri-murasaki-uni-female-summer-300g","title":"Shiro-Rishiri Murasaki Uni Female Summer 300g","description":"\u003cstyle\u003e\n.seto-wrap{font-family:-apple-system,'Helvetica Neue',Arial,sans-serif;color:#1a1a18;max-width:720px;margin:0 auto;line-height:1.7;}\n.seto-hero{background:#fff8f6;border-left:3px solid #B15A3C;padding:18px 22px;margin-bottom:24px;}\n.seto-hero-eyebrow{font-size:11px;letter-spacing:3px;color:#B15A3C;font-weight:700;text-transform:uppercase;margin-bottom:6px;}\n.seto-hero-title{font-size:18px;font-weight:700;color:#1a1a18;margin-bottom:4px;}\n.seto-hero-sub{font-size:13px;color:#6b6b66;}\n.seto-section{margin-bottom:28px;}\n.seto-h3{font-size:15px;font-weight:700;color:#1a1a18;margin-bottom:10px;letter-spacing:0.3px;}\n.seto-p{font-size:14px;color:#3a3a36;line-height:1.8;margin-bottom:12px;}\n.seto-spec-table{width:100%;border-collapse:collapse;margin-top:8px;}\n.seto-spec-table td{padding:8px 12px;font-size:13px;border-bottom:1px solid #f0ede9;}\n.seto-spec-table td:first-child{color:#9b9b94;font-weight:600;letter-spacing:1px;text-transform:uppercase;font-size:11px;width:130px;}\n.seto-spec-table td:last-child{color:#1a1a18;}\n.seto-rare-note{background:#1a1a18;color:#fff;padding:14px 18px;border-radius:6px;font-size:13px;line-height:1.6;margin-top:20px;}\n.seto-rare-note strong{color:#E8B080;}\n.seto-pairing{font-size:13px;color:#6b6b66;font-style:italic;border-top:1px solid #f0ede9;padding-top:14px;margin-top:18px;}\n\u003c\/style\u003e\n\u003cdiv class=\"seto-wrap\"\u003e\n\u003cdiv class=\"seto-hero\"\u003e\n\u003cdiv class=\"seto-hero-eyebrow\"\u003eSummer Season · Rishiri Island · Ichikawa SanToku · Murasaki · 300g Tray\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-title\"\u003eShiro-Rishiri SanToku Murasaki Uni 300g — the summer harvest, creamy with deep umami and sweetness.\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-sub\"\u003eBrought directly from Hokkaido — only by Hokkaido Uni Shop.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eWhat is Shiro-Rishiri SanToku Murasaki Uni 300g?\u003c\/strong\u003e\u003cbr\u003eShiro-Rishiri (白利尻) is the Murasaki uni (紫 \/ ムラサキウニ) harvested off Rishiri Island by Ichikawa Suisan — \"Shiro\" referring to the paler gold color of the Murasaki variety, distinguishing it from the deeper-colored Aka (Bafun) line. SanToku (三特) is Ichikawa's top sorting line. This 300g tray is the female lot, hand-curated with no bitterness and a clean, concentrated flavor.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003eMurasaki uni runs larger per piece than Bafun and reads creamier on the tongue — rounder, smoother, with the sweetness arriving more gradually. Rishiri uni feed exclusively on the kelp beds that grow around the island — the same Rishiri kombu that goes into top dashi. The summer harvest window (June through September) is when this diet shows up most directly in the flavor: the sweetness (甘味 \/ amami) reaches its peak, the umami runs deep, and the texture turns silky on the tongue. Inside Japan, summer Rishiri SanToku is the season the trade waits for.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"seto-spec-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eIchikawa Suisan · Shiro-Rishiri SanToku (白利尻三特)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eRishiri Island, Hokkaido, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVariety\u003c\/td\u003e\n\u003ctd\u003eMurasaki uni (紫 \/ ムラサキウニ) · female only (雌)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeason\u003c\/td\u003e\n\u003ctd\u003eJune – September · peak sweetness, umami, creamy texture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e300g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSelection\u003c\/td\u003e\n\u003ctd\u003eHand-curated · no bitterness · concentrated clean flavor\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCondition\u003c\/td\u003e\n\u003ctd\u003eFresh · Refrigerated\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAvailability\u003c\/td\u003e\n\u003ctd\u003ePre-order · seasonal (summer only)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eHow to enjoy\u003c\/h3\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eThe 300g format:\u003c\/strong\u003e Sized for omakase service or a small table of guests. Plan to use across the same meal — once opened, the tray is best consumed within a single sitting or split same-day.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eAs nigiri or sashimi:\u003c\/strong\u003e Served as-is, chilled. The summer sweetness, umami, and creamy texture carry the bite — no seasoning beyond a touch of fresh wasabi if anything.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eOver rice (uni-don):\u003c\/strong\u003e A bed of warm rice, the uni placed on top, a few drops of soy and shiso or nori. Eat within minutes — the warmth opens the sweetness and the creamy texture coats the rice.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eWith pasta or risotto:\u003c\/strong\u003e Folded in at the end of cooking, off the heat. The 300g size covers three to four plates comfortably.\u003c\/p\u003e\n\u003cp class=\"seto-pairing\"\u003ePairing notes — Junmai daiginjo or junmai sake, dry champagne, chilled white burgundy. The Murasaki's rounder sweetness and creamy texture sit especially well against cool junmai daiginjo or a blanc de blancs.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-rare-note\"\u003e\n\u003cstrong\u003eAbout availability:\u003c\/strong\u003e Summer-only season — SanToku grade Shiro-Rishiri Murasaki uni at this 300g tray size is available only between June and September, in limited quantity. Use within 3 days of arrival. Do not freeze — freezing breaks the texture and the uni cannot recover. Refrigerate immediately on receipt. Pre-order; stocks reflect what comes off the Rishiri boats each cycle.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Uni Guy","offers":[{"title":"Default Title","offer_id":46406820659366,"sku":"UNI119","price":529.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0503\/2886\/2886\/files\/FD4A605D-2855-4E91-A376-9D4572D8B561_d7d58994-2d7a-45e0-af10-d1c6f04a435c.jpg?v=1759763722"},{"product_id":"special-shiro-rishiri-uni-白利尻雲丹-copy","title":"Shiro-Rishiri Murasaki Uni Female Summer 250g","description":"\u003cstyle\u003e\n.seto-wrap{font-family:-apple-system,'Helvetica Neue',Arial,sans-serif;color:#1a1a18;max-width:720px;margin:0 auto;line-height:1.7;}\n.seto-hero{background:#fff8f6;border-left:3px solid #B15A3C;padding:18px 22px;margin-bottom:24px;}\n.seto-hero-eyebrow{font-size:11px;letter-spacing:3px;color:#B15A3C;font-weight:700;text-transform:uppercase;margin-bottom:6px;}\n.seto-hero-title{font-size:18px;font-weight:700;color:#1a1a18;margin-bottom:4px;}\n.seto-hero-sub{font-size:13px;color:#6b6b66;}\n.seto-section{margin-bottom:28px;}\n.seto-h3{font-size:15px;font-weight:700;color:#1a1a18;margin-bottom:10px;letter-spacing:0.3px;}\n.seto-p{font-size:14px;color:#3a3a36;line-height:1.8;margin-bottom:12px;}\n.seto-spec-table{width:100%;border-collapse:collapse;margin-top:8px;}\n.seto-spec-table td{padding:8px 12px;font-size:13px;border-bottom:1px solid #f0ede9;}\n.seto-spec-table td:first-child{color:#9b9b94;font-weight:600;letter-spacing:1px;text-transform:uppercase;font-size:11px;width:130px;}\n.seto-spec-table td:last-child{color:#1a1a18;}\n.seto-rare-note{background:#1a1a18;color:#fff;padding:14px 18px;border-radius:6px;font-size:13px;line-height:1.6;margin-top:20px;}\n.seto-rare-note strong{color:#E8B080;}\n.seto-pairing{font-size:13px;color:#6b6b66;font-style:italic;border-top:1px solid #f0ede9;padding-top:14px;margin-top:18px;}\n\u003c\/style\u003e\n\u003cdiv class=\"seto-wrap\"\u003e\n\u003cdiv class=\"seto-hero\"\u003e\n\u003cdiv class=\"seto-hero-eyebrow\"\u003eSummer Season · Rishiri Island · Ichikawa SanToku · Murasaki · 250g Tray\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-title\"\u003eShiro-Rishiri SanToku Murasaki Uni 250g — the summer harvest, creamy with deep umami and sweetness.\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-sub\"\u003eBrought directly from Hokkaido — only by Hokkaido Uni Shop.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eWhat is Shiro-Rishiri SanToku Murasaki Uni 250g?\u003c\/strong\u003e\u003cbr\u003eShiro-Rishiri (白利尻) is the Murasaki uni (紫 \/ ムラサキウニ) harvested off Rishiri Island by Ichikawa Suisan — \"Shiro\" referring to the paler gold color of the Murasaki variety, distinguishing it from the deeper-colored Aka (Bafun) line. SanToku (三特) is Ichikawa's top sorting line. This 250g tray is the female lot, hand-curated with no bitterness and a clean, concentrated flavor.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003eMurasaki uni runs larger per piece than Bafun and reads creamier on the tongue — rounder, smoother, with the sweetness arriving more gradually. Rishiri uni feed exclusively on the kelp beds that grow around the island — the same Rishiri kombu that goes into top dashi. The summer harvest window (June through September) is when this diet shows up most directly in the flavor: the sweetness (甘味 \/ amami) reaches its peak, the umami runs deep, and the texture turns silky on the tongue. Inside Japan, summer Rishiri SanToku is the season the trade waits for.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"seto-spec-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eIchikawa Suisan · Shiro-Rishiri SanToku (白利尻三特)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eRishiri Island, Hokkaido, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVariety\u003c\/td\u003e\n\u003ctd\u003eMurasaki uni (紫 \/ ムラサキウニ) · female only (雌)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeason\u003c\/td\u003e\n\u003ctd\u003eJune – September · peak sweetness, umami, creamy texture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e250g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSelection\u003c\/td\u003e\n\u003ctd\u003eHand-curated · no bitterness · concentrated clean flavor\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCondition\u003c\/td\u003e\n\u003ctd\u003eFresh · Refrigerated\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAvailability\u003c\/td\u003e\n\u003ctd\u003ePre-order · seasonal (summer only)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eHow to enjoy\u003c\/h3\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eThe 250g format:\u003c\/strong\u003e Sized for a small omakase course or a couple sharing. Plan to use across the same meal — once opened, the tray is best consumed within a single sitting or split same-day.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eAs nigiri or sashimi:\u003c\/strong\u003e Served as-is, chilled. The summer sweetness, umami, and creamy texture carry the bite — no seasoning beyond a touch of fresh wasabi if anything.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eOver rice (uni-don):\u003c\/strong\u003e A bed of warm rice, the uni placed on top, a few drops of soy and shiso or nori. Eat within minutes — the warmth opens the sweetness and the creamy texture coats the rice.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eWith pasta or risotto:\u003c\/strong\u003e Folded in at the end of cooking, off the heat. The 250g size covers two to three plates comfortably.\u003c\/p\u003e\n\u003cp class=\"seto-pairing\"\u003ePairing notes — Junmai daiginjo or junmai sake, dry champagne, chilled white burgundy. The Murasaki's rounder sweetness and creamy texture sit especially well against cool junmai daiginjo or a blanc de blancs.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-rare-note\"\u003e\n\u003cstrong\u003eAbout availability:\u003c\/strong\u003e Summer-only season — SanToku grade Shiro-Rishiri Murasaki uni at this 250g tray size is available only between June and September, in limited quantity. Use within 3 days of arrival. Do not freeze — freezing breaks the texture and the uni cannot recover. Refrigerate immediately on receipt. Pre-order; stocks reflect what comes off the Rishiri boats each cycle.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Uni Guy","offers":[{"title":"Default Title","offer_id":46406822527142,"sku":"UNI1282","price":379.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0503\/2886\/2886\/files\/0FCD0ED5-D235-4EF5-B558-5D9D87D65EC1.jpg?v=1757686845"},{"product_id":"special-shiro-rishiri-uni-250g-copy","title":"Shiro-Rishiri Murasaki Uni Female Summer 400g","description":"\u003cstyle\u003e\n.seto-wrap{font-family:-apple-system,'Helvetica Neue',Arial,sans-serif;color:#1a1a18;max-width:720px;margin:0 auto;line-height:1.7;}\n.seto-hero{background:#fff8f6;border-left:3px solid #B15A3C;padding:18px 22px;margin-bottom:24px;}\n.seto-hero-eyebrow{font-size:11px;letter-spacing:3px;color:#B15A3C;font-weight:700;text-transform:uppercase;margin-bottom:6px;}\n.seto-hero-title{font-size:18px;font-weight:700;color:#1a1a18;margin-bottom:4px;}\n.seto-hero-sub{font-size:13px;color:#6b6b66;}\n.seto-section{margin-bottom:28px;}\n.seto-h3{font-size:15px;font-weight:700;color:#1a1a18;margin-bottom:10px;letter-spacing:0.3px;}\n.seto-p{font-size:14px;color:#3a3a36;line-height:1.8;margin-bottom:12px;}\n.seto-spec-table{width:100%;border-collapse:collapse;margin-top:8px;}\n.seto-spec-table td{padding:8px 12px;font-size:13px;border-bottom:1px solid #f0ede9;}\n.seto-spec-table td:first-child{color:#9b9b94;font-weight:600;letter-spacing:1px;text-transform:uppercase;font-size:11px;width:130px;}\n.seto-spec-table td:last-child{color:#1a1a18;}\n.seto-rare-note{background:#1a1a18;color:#fff;padding:14px 18px;border-radius:6px;font-size:13px;line-height:1.6;margin-top:20px;}\n.seto-rare-note strong{color:#E8B080;}\n.seto-pairing{font-size:13px;color:#6b6b66;font-style:italic;border-top:1px solid #f0ede9;padding-top:14px;margin-top:18px;}\n\u003c\/style\u003e\n\u003cdiv class=\"seto-wrap\"\u003e\n\u003cdiv class=\"seto-hero\"\u003e\n\u003cdiv class=\"seto-hero-eyebrow\"\u003eSummer Season · Rishiri Island · Ichikawa SanToku · Murasaki · 400g Tray\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-title\"\u003eShiro-Rishiri SanToku Murasaki Uni 400g — the summer harvest, creamy with deep umami and sweetness.\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-sub\"\u003eBrought directly from Hokkaido — only by Hokkaido Uni Shop.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eWhat is Shiro-Rishiri SanToku Murasaki Uni 400g?\u003c\/strong\u003e\u003cbr\u003eShiro-Rishiri (白利尻) is the Murasaki uni (紫 \/ ムラサキウニ) harvested off Rishiri Island by Ichikawa Suisan — \"Shiro\" referring to the paler gold color of the Murasaki variety, distinguishing it from the deeper-colored Aka (Bafun) line. SanToku (三特) is Ichikawa's top sorting line. This 400g tray is the female lot, hand-curated with no bitterness and a clean, concentrated flavor.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003eMurasaki uni runs larger per piece than Bafun and reads creamier on the tongue — rounder, smoother, with the sweetness arriving more gradually. Rishiri uni feed exclusively on the kelp beds that grow around the island — the same Rishiri kombu that goes into top dashi. The summer harvest window (June through September) is when this diet shows up most directly in the flavor: the sweetness (甘味 \/ amami) reaches its peak, the umami runs deep, and the texture turns silky on the tongue. Inside Japan, summer Rishiri SanToku is the season the trade waits for, and the 400g tray is the size reserved for omakase counters and gatherings where the uni is the main course.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"seto-spec-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eIchikawa Suisan · Shiro-Rishiri SanToku (白利尻三特)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eRishiri Island, Hokkaido, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVariety\u003c\/td\u003e\n\u003ctd\u003eMurasaki uni (紫 \/ ムラサキウニ) · female only (雌)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeason\u003c\/td\u003e\n\u003ctd\u003eJune – September · peak sweetness, umami, creamy texture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e400g (largest tray)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSelection\u003c\/td\u003e\n\u003ctd\u003eHand-curated · no bitterness · concentrated clean flavor\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCondition\u003c\/td\u003e\n\u003ctd\u003eFresh · Refrigerated\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAvailability\u003c\/td\u003e\n\u003ctd\u003ePre-order · seasonal (summer only)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eHow to enjoy\u003c\/h3\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eThe 400g format:\u003c\/strong\u003e Sized for a counter service, an omakase course, or a table of guests. Plan to use across the same meal — once opened, the tray is best consumed within a single sitting or split same-day.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eAs nigiri or sashimi:\u003c\/strong\u003e Served as-is, chilled. The summer sweetness, umami, and creamy texture carry the bite — no seasoning beyond a touch of fresh wasabi if anything.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eOver rice (uni-don):\u003c\/strong\u003e A bed of warm rice, the uni placed generously on top (the 400g size supports a real uni-don, not a garnish), a few drops of soy and shiso or nori. Eat within minutes — the warmth opens the sweetness and the creamy texture coats the rice.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eWith pasta or risotto:\u003c\/strong\u003e Folded in at the end of cooking, off the heat. The 400g size covers four to six plates comfortably.\u003c\/p\u003e\n\u003cp class=\"seto-pairing\"\u003ePairing notes — Junmai daiginjo or junmai sake, dry champagne, chilled white burgundy. The Murasaki's rounder sweetness and creamy texture sit especially well against cool junmai daiginjo or a blanc de blancs. For a 400g service, a chilled bottle across the table works best.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-rare-note\"\u003e\n\u003cstrong\u003eAbout availability:\u003c\/strong\u003e Summer-only season — SanToku grade Shiro-Rishiri Murasaki uni at this 400g tray size is available only between June and September, in limited quantity. Use within 3 days of arrival. Do not freeze — freezing breaks the texture and the uni cannot recover. Refrigerate immediately on receipt. Pre-order; stocks reflect what comes off the Rishiri boats each cycle.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Uni Guy","offers":[{"title":"Default Title","offer_id":46406827901094,"sku":"UNI1283","price":659.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0503\/2886\/2886\/files\/DSCF9736_26c0daa2-f606-4d45-83a3-fbae51696b73.jpg?v=1748855228"},{"product_id":"aka-rishiri-bafun-uni-female-summer-300g","title":"Aka-Rishiri Bafun Uni Female Summer 300g","description":"\u003cstyle\u003e\n.seto-wrap{font-family:-apple-system,'Helvetica Neue',Arial,sans-serif;color:#1a1a18;max-width:720px;margin:0 auto;line-height:1.7;}\n.seto-hero{background:#fff8f6;border-left:3px solid #B15A3C;padding:18px 22px;margin-bottom:24px;}\n.seto-hero-eyebrow{font-size:11px;letter-spacing:3px;color:#B15A3C;font-weight:700;text-transform:uppercase;margin-bottom:6px;}\n.seto-hero-title{font-size:18px;font-weight:700;color:#1a1a18;margin-bottom:4px;}\n.seto-hero-sub{font-size:13px;color:#6b6b66;}\n.seto-section{margin-bottom:28px;}\n.seto-h3{font-size:15px;font-weight:700;color:#1a1a18;margin-bottom:10px;letter-spacing:0.3px;}\n.seto-p{font-size:14px;color:#3a3a36;line-height:1.8;margin-bottom:12px;}\n.seto-spec-table{width:100%;border-collapse:collapse;margin-top:8px;}\n.seto-spec-table td{padding:8px 12px;font-size:13px;border-bottom:1px solid #f0ede9;}\n.seto-spec-table td:first-child{color:#9b9b94;font-weight:600;letter-spacing:1px;text-transform:uppercase;font-size:11px;width:130px;}\n.seto-spec-table td:last-child{color:#1a1a18;}\n.seto-rare-note{background:#1a1a18;color:#fff;padding:14px 18px;border-radius:6px;font-size:13px;line-height:1.6;margin-top:20px;}\n.seto-rare-note strong{color:#E8B080;}\n.seto-pairing{font-size:13px;color:#6b6b66;font-style:italic;border-top:1px solid #f0ede9;padding-top:14px;margin-top:18px;}\n\u003c\/style\u003e\n\u003cdiv class=\"seto-wrap\"\u003e\n\u003cdiv class=\"seto-hero\"\u003e\n\u003cdiv class=\"seto-hero-eyebrow\"\u003eSummer Season · Rishiri Island · Ichikawa SanToku · Bafun · 300g Tray\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-title\"\u003eAka-Rishiri SanToku Bafun Uni 300g — the summer harvest at peak sweetness and umami.\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-sub\"\u003eBrought directly from Hokkaido — only by Hokkaido Uni Shop.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eWhat is Aka-Rishiri SanToku Bafun Uni 300g?\u003c\/strong\u003e\u003cbr\u003eAka-Rishiri (赤利尻) is the Bafun uni (馬糞 \/ バフンウニ) harvested off Rishiri Island by Ichikawa Suisan — \"Aka\" referring to the deeper orange-yellow color of the Bafun variety. SanToku (三特) is Ichikawa's top sorting line. This 300g tray is the female lot, hand-curated with no bitterness and a concentrated, clean uni flavor.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003eBafun uni is smaller per piece than Murasaki and carries a deeper color and a more concentrated flavor — sweeter at the front, with the umami sitting longer on the palate. Rishiri uni feed exclusively on the kelp beds that grow around the island — the same Rishiri kombu that goes into top dashi. The summer harvest window (June through September) is when this diet shows up most directly: the sweetness (甘味 \/ amami) reaches its peak and the umami runs deep. Inside Japan, summer Rishiri Bafun is the season the trade waits for, and the 300g SanToku tray is sized for omakase counters and sushi service.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"seto-spec-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eIchikawa Suisan · SanToku (三特)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eRishiri Island, Hokkaido, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVariety\u003c\/td\u003e\n\u003ctd\u003eBafun uni (馬糞 \/ バフンウニ) · female only (雌)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeason\u003c\/td\u003e\n\u003ctd\u003eJune – September · peak sweetness and umami\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e300g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSelection\u003c\/td\u003e\n\u003ctd\u003eHand-curated · no bitterness · concentrated clean flavor\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCondition\u003c\/td\u003e\n\u003ctd\u003eFresh · Refrigerated\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAvailability\u003c\/td\u003e\n\u003ctd\u003ePre-order · seasonal (summer only)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eHow to enjoy\u003c\/h3\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eThe 300g format:\u003c\/strong\u003e Sized for omakase service or a small table of guests. Plan to use across the same meal — once opened, the tray is best consumed within a single sitting or split same-day.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eAs nigiri or sashimi:\u003c\/strong\u003e Served as-is, chilled. The Bafun's concentrated sweetness and deep umami carry the bite — no seasoning beyond a touch of fresh wasabi if anything.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eOver rice (uni-don):\u003c\/strong\u003e A bed of warm rice, the uni placed on top, a few drops of soy and shiso or nori. Eat within minutes — the warmth opens the sweetness.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eWith pasta or risotto:\u003c\/strong\u003e Folded in at the end of cooking, off the heat. The 300g size covers three to four plates comfortably.\u003c\/p\u003e\n\u003cp class=\"seto-pairing\"\u003ePairing notes — Junmai daiginjo or junmai sake, dry champagne, chilled white burgundy. The Bafun's deeper sweetness sits especially well against cool junmai daiginjo or a blanc de blancs.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-rare-note\"\u003e\n\u003cstrong\u003eAbout availability:\u003c\/strong\u003e Summer-only season — SanToku grade Aka-Rishiri Bafun uni at this 300g tray size is available only between June and September, in limited quantity. Use within 3 days of arrival. Do not freeze — freezing breaks the texture and the uni cannot recover. Refrigerate immediately on receipt. Pre-order; stocks reflect what comes off the Rishiri boats each cycle.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Uni Guy","offers":[{"title":"Default Title","offer_id":46422104572070,"sku":"UNI130","price":959.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0503\/2886\/2886\/products\/akarishiri4.jpg?v=1624982974"},{"product_id":"special-aka-rishiri-uni-400g-copy","title":"Aka-Rishiri Bafun Uni Female Summer 400g","description":"\u003cstyle\u003e\n.seto-wrap{font-family:-apple-system,'Helvetica Neue',Arial,sans-serif;color:#1a1a18;max-width:720px;margin:0 auto;line-height:1.7;}\n.seto-hero{background:#fff8f6;border-left:3px solid #B15A3C;padding:18px 22px;margin-bottom:24px;}\n.seto-hero-eyebrow{font-size:11px;letter-spacing:3px;color:#B15A3C;font-weight:700;text-transform:uppercase;margin-bottom:6px;}\n.seto-hero-title{font-size:18px;font-weight:700;color:#1a1a18;margin-bottom:4px;}\n.seto-hero-sub{font-size:13px;color:#6b6b66;}\n.seto-section{margin-bottom:28px;}\n.seto-h3{font-size:15px;font-weight:700;color:#1a1a18;margin-bottom:10px;letter-spacing:0.3px;}\n.seto-p{font-size:14px;color:#3a3a36;line-height:1.8;margin-bottom:12px;}\n.seto-spec-table{width:100%;border-collapse:collapse;margin-top:8px;}\n.seto-spec-table td{padding:8px 12px;font-size:13px;border-bottom:1px solid #f0ede9;}\n.seto-spec-table td:first-child{color:#9b9b94;font-weight:600;letter-spacing:1px;text-transform:uppercase;font-size:11px;width:130px;}\n.seto-spec-table td:last-child{color:#1a1a18;}\n.seto-rare-note{background:#1a1a18;color:#fff;padding:14px 18px;border-radius:6px;font-size:13px;line-height:1.6;margin-top:20px;}\n.seto-rare-note strong{color:#E8B080;}\n.seto-pairing{font-size:13px;color:#6b6b66;font-style:italic;border-top:1px solid #f0ede9;padding-top:14px;margin-top:18px;}\n\u003c\/style\u003e\n\u003cdiv class=\"seto-wrap\"\u003e\n\u003cdiv class=\"seto-hero\"\u003e\n\u003cdiv class=\"seto-hero-eyebrow\"\u003eSummer Season · Rishiri Island · Ichikawa SanToku · Bafun · 400g Tray\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-title\"\u003eAka-Rishiri SanToku Bafun Uni 400g — the largest tray, summer harvest at peak sweetness and umami.\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-sub\"\u003eBrought directly from Hokkaido — only by Hokkaido Uni Shop.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eWhat is Aka-Rishiri SanToku Bafun Uni 400g?\u003c\/strong\u003e\u003cbr\u003eAka-Rishiri (赤利尻) is the Bafun uni (馬糞 \/ バフンウニ) harvested off Rishiri Island by Ichikawa Suisan — \"Aka\" referring to the deeper orange-yellow color of the Bafun variety. SanToku (三特) is Ichikawa's top sorting line. This 400g tray is the female lot, packed at the largest single portion offered. Each tray is hand-selected and taste-tested before shipping.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003eBafun uni is smaller per piece than Murasaki and carries a deeper color and a more concentrated flavor — sweeter at the front, with the umami sitting longer on the palate. Rishiri uni feed exclusively on the kelp beds that grow around the island — the same Rishiri kombu that goes into top dashi. The summer harvest window (June through September) is when this diet shows up most directly in the flavor: the sweetness (甘味 \/ amami) reaches its peak and the umami runs deep. Inside Japan, summer Rishiri Bafun is the season the trade waits for, and the 400g SanToku tray is the size reserved for omakase counters and gatherings where the uni is the main course.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"seto-spec-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eIchikawa Suisan · SanToku (三特)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eRishiri Island, Hokkaido, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVariety\u003c\/td\u003e\n\u003ctd\u003eBafun uni (馬糞 \/ バフンウニ) · female only (雌)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeason\u003c\/td\u003e\n\u003ctd\u003eJune – September · peak sweetness and umami\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e400g (largest tray)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSelection\u003c\/td\u003e\n\u003ctd\u003eHand-selected · taste-tested per tray\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCondition\u003c\/td\u003e\n\u003ctd\u003eFresh · Refrigerated\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAvailability\u003c\/td\u003e\n\u003ctd\u003ePre-order · seasonal (summer only)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eHow to enjoy\u003c\/h3\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eThe 400g format:\u003c\/strong\u003e Sized for a counter service, an omakase course, or a table of guests. Plan to use across the same meal — once opened, the tray is best consumed within a single sitting or split same-day.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eAs nigiri or sashimi:\u003c\/strong\u003e Served as-is, chilled. The Bafun's concentrated sweetness and deep umami carry the bite — no seasoning beyond a touch of fresh wasabi if anything.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eOver rice (uni-don):\u003c\/strong\u003e A bed of warm rice, the uni placed generously on top (the 400g size supports a real uni-don, not a garnish), a few drops of soy and shiso or nori. Eat within minutes — the warmth opens the sweetness.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eWith pasta or risotto:\u003c\/strong\u003e Folded in at the end of cooking, off the heat. The 400g size covers four to six plates comfortably.\u003c\/p\u003e\n\u003cp class=\"seto-pairing\"\u003ePairing notes — Junmai daiginjo or junmai sake, dry champagne, chilled white burgundy. The Bafun's deeper sweetness and intensity sit especially well against cool junmai daiginjo or a blanc de blancs. For a 400g service, a chilled bottle across the table works best.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-rare-note\"\u003e\n\u003cstrong\u003eAbout availability:\u003c\/strong\u003e Summer-only season — SanToku grade Aka-Rishiri Bafun uni at this 400g tray size is available only between June and September, in limited quantity. Use within 3 days of arrival. Do not freeze — freezing breaks the texture and the uni cannot recover. Refrigerate immediately on receipt. Pre-order; stocks reflect what comes off the Rishiri boats each cycle.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Uni Guy","offers":[{"title":"Default Title","offer_id":46434385821862,"sku":"UNI199","price":1280.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0503\/2886\/2886\/files\/S__122380327_c5808d99-cf26-45a2-a08c-1427930345d9.jpg?v=1750023805"},{"product_id":"special-gold-rishiri-uni-黄金利尻-copy","title":"Rishiri Murasaki Uni Black Label AAA Summer 250g","description":"\u003cstyle\u003e\n.seto-wrap{font-family:-apple-system,'Helvetica Neue',Arial,sans-serif;color:#1a1a18;max-width:720px;margin:0 auto;line-height:1.7;}\n.seto-hero{background:#fff8f6;border-left:3px solid #B15A3C;padding:18px 22px;margin-bottom:24px;}\n.seto-hero-eyebrow{font-size:11px;letter-spacing:3px;color:#B15A3C;font-weight:700;text-transform:uppercase;margin-bottom:6px;}\n.seto-hero-title{font-size:18px;font-weight:700;color:#1a1a18;margin-bottom:4px;}\n.seto-hero-sub{font-size:13px;color:#6b6b66;}\n.seto-section{margin-bottom:28px;}\n.seto-h3{font-size:15px;font-weight:700;color:#1a1a18;margin-bottom:10px;letter-spacing:0.3px;}\n.seto-p{font-size:14px;color:#3a3a36;line-height:1.8;margin-bottom:12px;}\n.seto-spec-table{width:100%;border-collapse:collapse;margin-top:8px;}\n.seto-spec-table td{padding:8px 12px;font-size:13px;border-bottom:1px solid #f0ede9;}\n.seto-spec-table td:first-child{color:#9b9b94;font-weight:600;letter-spacing:1px;text-transform:uppercase;font-size:11px;width:130px;}\n.seto-spec-table td:last-child{color:#1a1a18;}\n.seto-rare-note{background:#1a1a18;color:#fff;padding:14px 18px;border-radius:6px;font-size:13px;line-height:1.6;margin-top:20px;}\n.seto-rare-note strong{color:#E8B080;}\n.seto-pairing{font-size:13px;color:#6b6b66;font-style:italic;border-top:1px solid #f0ede9;padding-top:14px;margin-top:18px;}\n\u003c\/style\u003e\n\u003cdiv class=\"seto-wrap\"\u003e\n\u003cdiv class=\"seto-hero\"\u003e\n\u003cdiv class=\"seto-hero-eyebrow\"\u003eSummer Season · Rishiri Island · Ichikawa Black Label · Murasaki Uni\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-title\"\u003eRishiri Murasaki Uni Black Label — the summer harvest, creamy with deep umami and sweetness.\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-sub\"\u003eBrought directly from Hokkaido — only by Hokkaido Uni Shop.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eWhat is Rishiri Murasaki Uni AAA Black Label 250g?\u003c\/strong\u003e\u003cbr\u003eMurasaki (紫) is one of the two main uni varieties harvested in Hokkaido, recognized for its larger, paler-gold pieces and a creamier, rounder mouthfeel than the more pungent Aka variety. This is Ichikawa's Black Label lot — the top sorting line — packed at AAA grade in a 250g portion off Rishiri Island.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003eRishiri uni feed exclusively on the kelp beds that grow around the island — the same Rishiri kombu that goes into top dashi. The summer harvest window is when this diet shows up most directly in the flavor: the sweetness (甘味 \/ amami) reaches its peak, the umami runs deep, and the texture turns creamy on the tongue. Inside Japan, summer Rishiri Murasaki is the season the trade waits for, and the Black Label is the lot dealers compete for at auction.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"seto-spec-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eIchikawa · Black Label\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eRishiri Island, Hokkaido, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVariety\u003c\/td\u003e\n\u003ctd\u003eMurasaki uni (紫)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrade\u003c\/td\u003e\n\u003ctd\u003eAAA\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeason\u003c\/td\u003e\n\u003ctd\u003eSummer harvest · peak sweetness, umami, creamy texture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e250g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCondition\u003c\/td\u003e\n\u003ctd\u003eFresh · Refrigerated\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAvailability\u003c\/td\u003e\n\u003ctd\u003ePre-order · seasonal (summer only)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eHow to enjoy\u003c\/h3\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eAs nigiri or sashimi:\u003c\/strong\u003e Served as-is, at chilled temperature, on rice or alongside fish. No seasoning needed — at this season, the sweetness and umami carry the bite on their own. A touch of fresh wasabi if anything.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eOver rice (uni-don):\u003c\/strong\u003e A bed of warm rice, the uni placed on top, with a few drops of soy and shiso or nori. Eat within minutes — the warmth opens the sweetness and the creamy texture coats the rice.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eWith pasta or risotto:\u003c\/strong\u003e Folded in at the end of cooking, off the heat. The 250g size works well across two to three plates. Residual warmth releases the aroma without breaking the texture.\u003c\/p\u003e\n\u003cp class=\"seto-pairing\"\u003ePairing notes — Junmai daiginjo or junmai sake, dry champagne, chilled white burgundy. The Murasaki's rounder sweetness sits especially well against cool junmai daiginjo or a blanc de blancs.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-rare-note\"\u003e\n\u003cstrong\u003eAbout availability:\u003c\/strong\u003e Summer-only season — Black Label Rishiri Murasaki uni at this grade is available only during the summer harvest window. Use within 3 days of arrival. Do not freeze — freezing breaks the texture and the uni cannot recover. Refrigerate immediately on receipt. Pre-order; stocks reflect what comes off the Rishiri boats each cycle.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Uni Guy","offers":[{"title":"Default Title","offer_id":46438620594342,"sku":"UNI451","price":259.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0503\/2886\/2886\/files\/09736B08-D488-4D3C-A6E0-B954C3FCE0A4_502200b0-ff3d-4844-9987-2a6766d0a194.jpg?v=1750252280"},{"product_id":"ensui-hokkaido-uni-100g-all-year-copy","title":"Ensui Uni Yoichi AAA 100g","description":"\u003cstyle\u003e\n.seto-wrap{font-family:-apple-system,'Helvetica Neue',Arial,sans-serif;color:#1a1a18;max-width:720px;margin:0 auto;line-height:1.7;}\n.seto-hero{background:#fff8f6;border-left:3px solid #B15A3C;padding:18px 22px;margin-bottom:24px;}\n.seto-hero-eyebrow{font-size:11px;letter-spacing:3px;color:#B15A3C;font-weight:700;text-transform:uppercase;margin-bottom:6px;}\n.seto-hero-title{font-size:18px;font-weight:700;color:#1a1a18;margin-bottom:4px;}\n.seto-hero-sub{font-size:13px;color:#6b6b66;}\n.seto-section{margin-bottom:28px;}\n.seto-h3{font-size:15px;font-weight:700;color:#1a1a18;margin-bottom:10px;letter-spacing:0.3px;}\n.seto-p{font-size:14px;color:#3a3a36;line-height:1.8;margin-bottom:12px;}\n.seto-spec-table{width:100%;border-collapse:collapse;margin-top:8px;}\n.seto-spec-table td{padding:8px 12px;font-size:13px;border-bottom:1px solid #f0ede9;}\n.seto-spec-table td:first-child{color:#9b9b94;font-weight:600;letter-spacing:1px;text-transform:uppercase;font-size:11px;width:130px;}\n.seto-spec-table td:last-child{color:#1a1a18;}\n.seto-rare-note{background:#1a1a18;color:#fff;padding:14px 18px;border-radius:6px;font-size:13px;line-height:1.6;margin-top:20px;}\n.seto-rare-note strong{color:#E8B080;}\n.seto-pairing{font-size:13px;color:#6b6b66;font-style:italic;border-top:1px solid #f0ede9;padding-top:14px;margin-top:18px;}\n\u003c\/style\u003e\n\u003cdiv class=\"seto-wrap\"\u003e\n\u003cdiv class=\"seto-hero\"\u003e\n\u003cdiv class=\"seto-hero-eyebrow\"\u003eSummer Season · Yoichi, Hokkaido · Ensui Method · AAA\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-title\"\u003eYoichi Ensui Uni — the saltwater-pack method from where it was born, at peak summer sweetness and umami.\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-sub\"\u003eBrought directly from Hokkaido — only by Hokkaido Uni Shop.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eWhat is Ensui Uni?\u003c\/strong\u003e\u003cbr\u003eEnsui (塩水) uni is sea urchin packed in saltwater rather than on a wooden board with alum. The method was developed by fishermen in Yoichi, Hokkaido, to hold the texture and clean taste of fresh uni during transport. This 100g pack is 100% Yoichi-harvested, landed at the Yoichi Regional Wholesale Market, with the processor's name labeled on each pack for traceability.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003eThe saltwater method shows the flavor of the uni without any board-flavor or alum interference — the result is a clean taste, a delicate texture, and the natural shape of each piece left intact. The summer harvest is when the diet of cold-water kelp shows up most directly: the sweetness (甘味 \/ amami) reaches its peak and the umami runs deep. Inside Japan, summer Yoichi ensui is a sought-after lot.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"seto-spec-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eYoichi, Hokkaido, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eEnsui uni (塩水雲丹 \/ saltwater-pack)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrade\u003c\/td\u003e\n\u003ctd\u003eAAA\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeason\u003c\/td\u003e\n\u003ctd\u003eSummer harvest · peak sweetness and umami\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e100g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTraceability\u003c\/td\u003e\n\u003ctd\u003eProcessor name labeled on each pack\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCondition\u003c\/td\u003e\n\u003ctd\u003eFresh · Refrigerated\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAvailability\u003c\/td\u003e\n\u003ctd\u003ePre-order · seasonal (summer only)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eHow to enjoy\u003c\/h3\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eDrain before serving:\u003c\/strong\u003e Pour off the saltwater (a strainer works well), then plate. The uni holds its shape naturally without the saltwater carrying over.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eAs an onigiri filling:\u003c\/strong\u003e A traditional Yoichi way to eat ensui — packed inside warm rice with a sheet of nori. The clean taste of the ensui pairs especially well with simple white rice.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eAs nigiri or sashimi:\u003c\/strong\u003e Served as-is, chilled. The summer sweetness and umami carry the bite — no seasoning beyond a touch of wasabi if anything.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eOver rice (uni-don):\u003c\/strong\u003e A bed of warm rice, the uni on top, a few drops of soy. Eat within minutes.\u003c\/p\u003e\n\u003cp class=\"seto-pairing\"\u003ePairing notes — Yoichi-area sake (Nikka whisky country also produces clean junmai), junmai daiginjo, dry champagne. The traditional pairing is sake with onigiri.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-rare-note\"\u003e\n\u003cstrong\u003eAbout availability:\u003c\/strong\u003e Summer-only season — Yoichi ensui uni at this grade is available only during the summer harvest window. Use promptly after opening; do not freeze. Refrigerate immediately on receipt. Pre-order; stocks reflect what lands at the Yoichi market each cycle.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Uni Guy","offers":[{"title":"Default Title","offer_id":46440871231654,"sku":"UNI4506TXX","price":199.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0503\/2886\/2886\/files\/pixta_48201441_L.jpg?v=1750346123"},{"product_id":"aaa-150g-aka-rishiri-uni-赤利尻雲丹","title":"Aka-Rishiri Female Uni AAA Summer 150g","description":"\u003cstyle\u003e\n.seto-wrap{font-family:-apple-system,'Helvetica Neue',Arial,sans-serif;color:#1a1a18;max-width:720px;margin:0 auto;line-height:1.7;}\n.seto-hero{background:#fff8f6;border-left:3px solid #B15A3C;padding:18px 22px;margin-bottom:24px;}\n.seto-hero-eyebrow{font-size:11px;letter-spacing:3px;color:#B15A3C;font-weight:700;text-transform:uppercase;margin-bottom:6px;}\n.seto-hero-title{font-size:18px;font-weight:700;color:#1a1a18;margin-bottom:4px;}\n.seto-hero-sub{font-size:13px;color:#6b6b66;}\n.seto-section{margin-bottom:28px;}\n.seto-h3{font-size:15px;font-weight:700;color:#1a1a18;margin-bottom:10px;letter-spacing:0.3px;}\n.seto-p{font-size:14px;color:#3a3a36;line-height:1.8;margin-bottom:12px;}\n.seto-spec-table{width:100%;border-collapse:collapse;margin-top:8px;}\n.seto-spec-table td{padding:8px 12px;font-size:13px;border-bottom:1px solid #f0ede9;}\n.seto-spec-table td:first-child{color:#9b9b94;font-weight:600;letter-spacing:1px;text-transform:uppercase;font-size:11px;width:130px;}\n.seto-spec-table td:last-child{color:#1a1a18;}\n.seto-rare-note{background:#1a1a18;color:#fff;padding:14px 18px;border-radius:6px;font-size:13px;line-height:1.6;margin-top:20px;}\n.seto-rare-note strong{color:#E8B080;}\n.seto-pairing{font-size:13px;color:#6b6b66;font-style:italic;border-top:1px solid #f0ede9;padding-top:14px;margin-top:18px;}\n\u003c\/style\u003e\n\u003cdiv class=\"seto-wrap\"\u003e\n\u003cdiv class=\"seto-hero\"\u003e\n\u003cdiv class=\"seto-hero-eyebrow\"\u003eSummer Season · Rishiri Island · Ichikawa Suisan · Female Uni\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-title\"\u003eAka-Rishiri Uni — the summer harvest from Rishiri, at peak sweetness and umami.\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-sub\"\u003eBrought directly from Hokkaido — only by Hokkaido Uni Shop.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eWhat is Aka-Rishiri Uni 150g?\u003c\/strong\u003e\u003cbr\u003eAka-Rishiri (赤利尻) is the uni harvested off Rishiri Island in northern Hokkaido by Ichikawa Suisan. This 150g portion is the female uni — sorted separately from the male and packed at AAA grade. The color is a deep yellow, the texture soft and creamy.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003eRishiri uni feed exclusively on the kelp beds that grow around the island — the same Rishiri kombu that goes into top dashi. The summer harvest window is when this diet shows up most directly in the flavor: the sweetness reaches its peak and the umami runs deep. Inside Japan, summer Rishiri uni is the season the trade waits for. Ichikawa Suisan handles the sorting between male and female uni, and the female lots are smaller and packed separately at this grade.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"seto-spec-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eIchikawa Suisan (Aka-Rishiri)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eRishiri Island, Hokkaido, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eFemale uni (雌)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrade\u003c\/td\u003e\n\u003ctd\u003eAAA\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeason\u003c\/td\u003e\n\u003ctd\u003eSummer harvest · peak sweetness and umami\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e150g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCondition\u003c\/td\u003e\n\u003ctd\u003eFresh · Refrigerated\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAvailability\u003c\/td\u003e\n\u003ctd\u003ePre-order · seasonal (summer only)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eHow to enjoy\u003c\/h3\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eAs nigiri or sashimi:\u003c\/strong\u003e Served as-is, at chilled temperature, on rice or alongside fish. No seasoning needed — at this season, the sweetness and umami carry the bite on their own. A touch of fresh wasabi if anything.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eOver rice (uni-don):\u003c\/strong\u003e A bed of warm rice, the uni placed on top, with a few drops of soy and shiso or nori. Eat within minutes — the uni softens against the warm rice and the sweetness opens up.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eWith pasta or risotto:\u003c\/strong\u003e Folded in at the end of cooking, off the heat. The residual warmth releases the aroma without breaking the texture.\u003c\/p\u003e\n\u003cp class=\"seto-pairing\"\u003ePairing notes — Junmai or junmai daiginjo sake, dry champagne, chilled white burgundy. The summer sweetness reads especially well against cool junmai daiginjo.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-rare-note\"\u003e\n\u003cstrong\u003eAbout availability:\u003c\/strong\u003e Summer-only season — Aka-Rishiri uni at this quality is available only during the summer harvest window in Rishiri. Use within 3 days of arrival. Do not freeze — freezing breaks the texture and the uni cannot recover. Refrigerate immediately on receipt. Pre-order; stocks reflect what comes off the Rishiri boats each cycle.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Uni Guy","offers":[{"title":"Default Title","offer_id":46480969007270,"sku":"UNI128","price":279.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0503\/2886\/2886\/files\/1EA1908C-D4E5-4EC2-9375-2C1B5018D2E9.jpg?v=1751829831"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0503\/2886\/2886\/collections\/2025_06_09_S_122380327.jpg?v=1781772626","url":"https:\/\/hokkaidouni.com\/collections\/summer-uni-collection.oembed","provider":"Hokkaido Uni Shop","version":"1.0","type":"link"}