The sea urchin, known as uni (うに) in Japan, is one of the most prized delicacies in Japanese cuisine. With its rich, creamy texture and briny sweetness, sea urchin roe is a sought-after ingredient in sushi, sashimi, and a variety of gourmet dishes. While sea urchins are found all over the world, Japan has some of the highest-quality varieties, with Hokkaido being particularly famous for producing premium uni.
Types of Sea Urchin in Japan
There are several species of sea urchins harvested for food in Japan, but the most highly prized are:
Bafun Uni (バフンウニ) – This variety has a deep orange colour and an intense umami flavour. It is considered one of the richest and most flavourful types of uni.
Murasaki Uni (ムラサキウニ) – Lighter in colour, often yellow or pale orange, this variety has a milder and slightly sweeter taste.
Ezo Bafun Uni (エゾバフンウニ) – A premium variety from Hokkaido, known for its exceptional sweetness and creamy texture.
Aka Uni (アカウニ) – This reddish-orange uni is less common but has a distinctively strong, briny flavour.
How Sea Urchin is Eaten in Japan
Sea urchin is enjoyed in a variety of ways in Japanese cuisine:
Uni Sushi (うに寿司) – One of the most popular ways to eat sea urchin, served as nigiri with a strip of nori wrapped around the rice to hold the creamy uni in place.
Uni Sashimi (うに刺身) – Fresh sea urchin is served raw on its own, often accompanied by a bit of wasabi and soy sauce.
Uni Donburi (うに丼) – A luxurious rice bowl topped with generous portions of fresh sea urchin, sometimes paired with ikura (salmon roe) for an extra indulgent experience.
Uni Pasta (うにパスタ) – A fusion dish that blends the rich flavour of sea urchin with creamy sauces and spaghetti, creating a decadent meal.
Uni Chawanmushi (うに茶碗蒸し) – A savoury steamed egg custard with pieces of sea urchin inside, adding a subtle sweetness and oceanic aroma.
Due to its delicate nature and the difficulty of harvesting, uni is considered a luxury item in Japan. The best-quality sea urchin can be incredibly expensive, especially when sourced from the pristine waters of Hokkaido. To maintain its freshness, uni is often sold in small wooden trays called “hako uni” (箱うに) and is carefully handled to prevent damage.
What makes sea urchin so beloved in Japan is its incredible balance of sweetness, umami, and oceanic richness. The texture is soft, almost buttery, melting in the mouth with a naturally creamy consistency. For seafood lovers, uni is often considered the ultimate indulgence, offering a pure taste of the sea.
Whether enjoyed in sushi, over rice, or as part of an elaborate kaiseki meal, sea urchin remains one of Japan’s most treasured seafood delicacies.
