Shiro-Rishiri Murasaki Uni Female Summer 300g

What is Shiro-Rishiri SanToku Murasaki Uni 300g?
Shiro-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.

Murasaki 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.

Specifications

How to enjoy

The 300g format: 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.

As nigiri or sashimi: Served as-is, chilled. The summer sweetness, umami, and creamy texture carry the bite — no seasoning beyond a touch of fresh wasabi if anything.

Over rice (uni-don): 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.

With pasta or risotto: Folded in at the end of cooking, off the heat. The 300g size covers three to four plates comfortably.

Pairing 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.