Aka Uni/Red Sea Urchin Roe
Sea urchins, or uni/海栗in Japanese, are popular in many countries, but maybe not as much as in Japan!
The situation sometimes is becoming ridiculous as time and again Chinese and North Korrean ships are caught poaching sea urchins in the Japan seas to export them later to Japan!
There are many kinds of sea urchins, some great, some barely acceptable, and many inedible.
I will keep this posting to the most popular ones in Japan.
EZO-BAFUN-UNI
Ezobafun-uni, or Kaze, or Kanze are best appreciated in Spring.
Most are caught off Hokkaido.
As its name in Japanese says (Sea Chestnut), when fresh it has a firm texture and tastes like chestnuts.
Its roe is a beautiful orange.
Beware of imported copies that don’t mely in your mouth!
Beautiful as sushi nigiri or gunkan!
KITA-MURASAKI-UNI
Appearing on the markets between early Summer and Atumn, domestic specimen come from Hokkaido (12,000 tonnes).
Please note the different colour, more yellowish.
It is widely imported from Russia (6.200 tonnes), USA (2,600 tonnes), Chili (2,100 tonnes), Canada (800 tonnes) and Kora (300 tonnes).
Great as sushi nigiri!
Good quality specimens should be firm, with a definite shape, and leave a yellow colour inside its box or on chopsticks!
CHILI-UNI
Chili-Uni/Sea Urchin from Chili is considered as the best imported sea urchin in Japan and merits a special mention.
Beautiful served as sushi gunkan!
AKA-UNI
Aka-uni/Red sea Urchin, although of a lower grade, is considered a choice morsel.
Aka uni roe, some of which will find its way in the following dishes!
SEA URCHIN DISHES
There are countless ways of cooking and using sea urchins!
The following are just suggestions.
Enjoy!
Uni Chyawan Mushi
Cold Pepperocino Sea Urchin Spaghetti
Sea Urchi Gratin in its shell
Another Sea Urchin Gratin in its shell.
Sea Urchin Pilaf
Uni-Renkon: Sea Urchin cooked inside slices of Lotus roots
Sea Urchin Shou-mai
Sea Urchi Tofu and Avocado Millefeuille
Sea Urchin and Tofu Soup
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sake, shochu and sushi
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SHIZUOKA GOURMET 
The 1st one is the one I knew, and I love sea urchin, but I am utterly impressed by the dishes it is used for, I would loove to try them!
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Dear Christelle!
Same here!
LOL
Robert-Gilles
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Great write up I love uni and had it in many different ways. Do you have a recipe for uni pasta? ever since seeing Le Bernadin in NYC dish I can’t get it out of my mind =)
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Cheers!
I should be able to come up with one soon!
Cheers,
Robert-Gilles
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Uni is one of the best ingredient in Japan I ever had. It’s so smooth, it melt in your mouth. Yes, It taste like chestnut with salted water. I love the Sea Urchin!
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Cheers, Bob!
They certainly deserve their name, sea chestnuts!
Robert-Gilles
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I have never had sea urchin before. It kinda looks creepy to me. I know what you’re thinking… Lame American!… you’re probably right. Sometimes I do wish I was more adventurous.
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Dear Terecita!
greetings!
I’ll give you a rest for a whileas I started a series of articles on Japanese traditional cakes!LOL
Take good care!
Cheers,
Robert-Gilles
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I’ve never had sea urchin, but I’ve heard that a bit of an acquired taste. I’ve seen so many different dishes made from it though, so it can’t be all that bad.
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Dear Jenn!
The point is that they have to be absolutely fresh or well-preserved!
As much as I like uni, the more I hate it if it is not fresh!
Cheers,
Robert-Gilles
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most interesting, Robert Gilles. I’m intrigued by the lotus root one and the siumai. cheers, Jocelyn
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Dear Jocelyn!
Cheers!
These are pretty easy to make!
Best regards,
Robert-Gilles
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