| Name (Japanese) | Green sea urchin (バフンウニ / 馬糞雲丹) |
| Overall Rating |
Flavor: ★★★★★ Texture: ★★★★★ Popularity: ★★★★★ |
| Reference Price |
Value: ★★★☆☆ Price range: $25~$45/100g |
| Best Season | Summer (June–August) |
| Did You Know? | They are called horse dung for their appearance and clustered habit. |
| Category | Details |
|---|---|
| 1. Overview |
Official Name: Bafun Uni (バフンウニ) Kanji Name: 馬糞雲丹 (Bafun Uni) English Name: Short-spined sea urchin / Green sea urchin Scientific Name: Strongylocentrotus intermedius Classification: • Kingdom: Animalia • Phylum: Echinodermata • Class: Echinoidea • Order: Echinoida • Family: Strongylocentrotidae • Genus: Strongylocentrotus • Species: S. intermedius Average Size: Shell diameter 5–8 cm; roe yield 30–100 g Key Features: Deep orange roe, rich sweetness, creamy custard-like texture; considered premium uni |
| 2. Habitat & Distribution |
Native to cold northern waters of Japan. Famous production areas include Hokkaido (Rishiri, Rebun, Nemuro). Feeds mainly on high-quality kombu, which imparts its signature umami. |
| 3. Seasonality |
Best season is summer (June–August). Roe becomes sweetest and creamiest when kelp is abundant. |
| 4. Sushi Ingredient Profile |
Common Uses: Nigiri, gunkan-maki, sashimi, uni-don Flavor: Sweet, briny, intensely umami Texture: Silky, creamy, melt-in-your-mouth Fat Content: High; richness comes from lipids and amino acids |
| 5. Preparation & Craftsmanship |
Carefully harvested and hand-processed to avoid damaging delicate roe. Served raw to highlight natural sweetness and umami. Requires precise handling due to its fragile texture. Often presented in sushi as uni gunkan or luxurious nigiri. |
| 6. Recommended Pairings |
Sushi Rice: Lightly seasoned, slightly warm to accentuate creaminess Condiments: Minimal—sea salt, wasabi, or nori highlight natural flavor Drinks: Junmai daiginjo sake, Champagne, crisp Chablis, or dry sherry |
| 7. Nutritional Information |
Rich in protein, vitamins A, E, and B12. Excellent source of zinc and iodine. Contains omega-3 fatty acids and amino acids that enhance umami. Moderate calorie content with high nutritional density. |
| 8. Trivia & Cultural Notes |
Highly prized in Japan as the “king of uni” for its sweetness and depth of flavor. The name “馬糞” (horse dung) refers only to its spiny shell shape, not its taste. Considered a luxury delicacy, often commanding premium prices in sushi-ya. Hokkaido’s Rishiri and Rebun islands are world-renowned for top-grade bafun uni. |
| 9. Recommended Sushi Styles |
• Uni gunkan (軍艦巻き) with crisp nori • Uni nigiri with a pinch of sea salt • Uni-don (sea urchin rice bowl) • Uni sashimi served in its shell • Pairing with ikura (uni-ikura don) for a luxury combination |
