| Name (Japanese) | Collector urchin (Shirahige uni / シラヒゲウニ / 白髭雲丹) |
| Overall Rating |
Flavor: ★★★★☆ Texture: ★★★★☆ Popularity: ★★☆☆☆ |
| Reference Price |
Value: ★★★☆☆ Price range: $25~$45/100g |
| Best Season | Summer to autumn (June–September) |
| Did You Know? | It’s this species if extra large uni is on sushi in southern Japan. |
| Category | Details |
|---|---|
| 1. Overview |
Official Name: Shirahige uni (シラヒゲウニ) Kanji Name: 白髭雲丹 (Shirahige uni) English Name: Collector urchin Scientific Name: Anthocidaris crassispina Classification: • Kingdom: Animalia • Phylum: Echinodermata • Class: Echinoidea • Order: Echinoida • Family: Strongylocentrotidae • Genus: Anthocidaris • Species: A. crassispina Average Size: Shell diameter 5–8 cm; roe yield 30–100 g Key Features: Light yellow to pale orange roe, mild sweetness, smooth texture; valued as a regional delicacy |
| 2. Habitat & Distribution |
Found mainly in the warm coastal waters of western Japan. Notable production areas include Kyushu, Shikoku, and parts of the Seto Inland Sea. Feeds primarily on seaweed, imparting a clean, delicate flavor. |
| 3. Seasonality |
Best season is summer to early autumn (June–September). Roe is at its sweetest and most balanced when kelp growth is abundant. |
| 4. Sushi Ingredient Profile |
Common Uses: Nigiri, gunkan-maki, uni-don, sashimi Flavor: Mild, clean, lightly sweet Texture: Smooth and delicate, less rich than bafun or aka uni Fat Content: Moderate; lighter taste with subtle umami |
| 5. Preparation & Craftsmanship |
Carefully extracted by hand due to the fragile roe. Best enjoyed raw to highlight its clean, mild sweetness. Requires skillful handling to preserve shape and freshness. Often served as gunkan or sashimi in local sushi restaurants. |
| 6. Recommended Pairings |
Sushi Rice: Lightly seasoned to avoid overpowering delicacy Condiments: Shiso leaf, sea salt, or ponzu Drinks: Dry sake, crisp white wine, or sparkling wine |
| 7. Nutritional Information |
Good source of protein, vitamins A, C, and B12. Contains minerals such as iodine and zinc. Lower fat content than bafun uni, making it lighter. Nutritionally dense but relatively low in calories. |
| 8. Trivia & Cultural Notes |
Considered a **regional specialty** in Kyushu and the Seto Inland Sea. Less common in mainstream sushi restaurants, but prized locally. Known for its clean, understated sweetness, making it suitable for beginners. While not as famous as bafun or aka uni, it represents an important part of Japan’s regional uni culture. |
| 9. Recommended Sushi Styles |
• Uni gunkan (軍艦巻き) with shiso or salt • Uni nigiri with light soy brushing • Uni-don with seasonal seaweed • Uni sashimi showcasing its pale yellow hue • Combination with white fish for a delicate balance |
