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Uni (Sea Urchin) Sushi

Uni/Sea Urchin

Fish Roe

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Phylum Echinodermata, Class Echinoidea

Sea urchins are widely distributed from shallow waters to the deep sea, and from the tropics to polar regions, with approximately 950 species inhabiting oceans worldwide. They are typically 3 to 10 centimeters in diameter and often cling to rocks. They can move by swinging their spines broadly from their bases.

Sea urchins feed primarily on algae and belong to the phylum Echinodermata (class Echinoidea), the same group as starfish and sea cucumbers. Their bodies have a radial structure with five identical sections arranged around a central axis. They inhabit oceans all around the world.
In Japan, edible sea urchin species belong to the families Strongylocentrotidae, Diadematidae, and Toxopneustidae. Six species are well known: Ezo-bafun uni and Bafun uni (common in northern regions like Hokkaido, Tohoku, and Russia), Kita-murasaki uni and Murasaki uni, Aka uni (common in western Japan), and Shirahige uni (common in Okinawa).
Additionally, species such as Chilean uni and American purple sea urchin are imported from Chile, Peru, the United States, and Canada, though they tend to have a somewhat less refined flavor compared to the six domestic species.

The edible part of a sea urchin is its gonads. The testes are considered richer and more delicious than the ovaries, and high-end sushi restaurants often use the testes.
As with other sushi toppings, freshness is paramount, and ideally sea urchin should be eaten immediately after cracking the shell. However, since the condition cannot be assessed until opened, it is common to use "hako-uni" (boxed uni) that has been treated with alum solution and arranged on trays. Alum-treated uni tends to develop bitterness and astringency, so salt water-preserved (additive-free) uni or shell-on uni is generally considered superior for enjoying the true flavor.
The peak season varies by region depending on fishing schedules, but early summer before spawning is generally considered the best time.

Uni sushi is typically served as gunkan-maki (battleship roll), though some sushi chefs feel that the flavor of nori overpowers the delicate flavor of uni. In such cases, they may serve it as nigiri or wrap it in thinly peeled cucumber instead of nori.

The Two Great Red and White Uni: Ezo-Bafun and Kita-Murasaki

Uni sushi is a well-known luxury sushi topping, with prices ranging from 500 yen to over 100,000 yen per box depending on the species and brand.
Ezo-bafun uni and Kita-murasaki uni in particular are known as Japan's two great "red and white" sea urchins, prized for both taste and value.
The "red" Ezo-bafun uni features intense sweetness, rich aroma, and vivid orange-colored flesh. The "white" Kita-murasaki uni is characterized by a moderate sweetness, refined flavor, and pale-colored flesh.
Shell-on sea urchin Shell-on sea urchin

One of Japan's Three Great Delicacies

The kanji for sea urchin can be written as "kaitai" (sea gallbladder, because the orange gonads resemble a liver), "kaguri" (sea chestnut, because it looks like a spiny chestnut), or "untan" (cloud orb). The difference is that "kaitai" and "kaguri" refer to raw sea urchin, while "untan" refers to processed sea urchin.
Salt-preserved uni, which can be described as a sea urchin version of shiokara (salted fermented seafood), is known as one of Japan's Three Great Delicacies alongside "karasumi" (salt-dried mullet roe) and "konowata" (salted sea cucumber intestines). The salted uni from Echizen in Fukui Prefecture is a particularly famous example.

Salt-preserved uni

The kanji for sea urchin can be written as "kaitai" (sea gallbladder, because the orange gonads resemble a liver), "kaguri" (sea chestnut, because it looks like a spiny chestnut), or "untan" (cloud orb). The difference is that "kaitai" and "kaguri" refer to raw sea urchin, while "untan" refers to processed sea urchin.
Salt-preserved uni, which can be described as a sea urchin version of shiokara (salted fermented seafood), is known as one of Japan's Three Great Delicacies alongside "karasumi" (salt-dried mullet roe) and "konowata" (salted sea cucumber intestines). The salted uni from Echizen in Fukui Prefecture is a particularly famous example.

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