{"product_id":"junsai-water-shield-300m","title":"Junsai Water Shield 300m","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\"\u003eJune Harvest · Mitane, Akita · Fresh in Brine\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-title\"\u003eJunsai — Akita's June pond harvest, the young shoots picked by hand.\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-sub\"\u003eBrought directly from Japan — 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 Junsai?\u003c\/strong\u003e\u003cbr\u003eJunsai (じゅんさい \/ Water Shield) is an aquatic plant harvested in early June from freshwater ponds in Mitane Town, Akita Prefecture — the center of junsai cultivation in Japan. The young shoots come wrapped in a natural jelly-like coating, which gives a smooth, slippery texture that's unlike anything else in Japanese cooking.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003eTraditionally served chilled with dashi or soy, junsai is a quiet ingredient — light, almost flavorless on its own, but carrying the cool feel of summer water onto the plate. It's a fixture of early-summer Kaiseki menus in Japan.\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\u003eMitane Town, Akita, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eJunsai \/ Water Shield (じゅんさい)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVolume\u003c\/td\u003e\n\u003ctd\u003e300ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeason\u003c\/td\u003e\n\u003ctd\u003eJune harvest\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\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\"\u003eServed chilled, very simply. Drain from the brine, rinse briefly in cold water, and arrange in a small dish. Pour over a light dashi (mentsuyu thinned with water works well), or a few drops of soy sauce and a squeeze of yuzu or lime.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003eAlso added to clear soups (suimono) at the end of cooking — the jelly coating holds even in warm broth, and the texture is the point.\u003c\/p\u003e\n\u003cp class=\"seto-pairing\"\u003ePairing notes — Chilled dashi, ponzu, yuzu, grated ginger. As a starter alongside cold tofu, somen, or sashimi. A dry ginjo sake or chilled mugi-cha reads well.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-rare-note\"\u003e\n\u003cstrong\u003eAbout availability:\u003c\/strong\u003e Junsai is harvested only in June in Akita — the season is short and tied to the pond's natural cycle. Refrigerate on arrival and use soon after opening. Pre-order; stocks reflect what comes in from each harvest week.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Hokkaido Uni Shop","offers":[{"title":"Default Title","offer_id":46371902718118,"sku":"JUN100","price":89.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0503\/2886\/2886\/files\/enhanced_dish_image.jpg?v=1747469517","url":"https:\/\/hokkaidouni.com\/products\/junsai-water-shield-300m","provider":"Hokkaido Uni Shop","version":"1.0","type":"link"}