| Name (Japanese) | Kita-murasaki Uni (キタムラサキウニ / 北紫雲丹) |
| Overall Rating |
Flavor: ★★★★★ Texture: ★★★★☆ Popularity: ★★★★★ |
| Reference Price |
Value: ★★★★☆ Price range: $20~$40/100g |
| Best Season | Summer to autumn (July–September) |
| Did You Know? | The flesh is pale yellow, a lighter color than the orange Bafun uni. |
| Category | Details |
|---|---|
| 1. Overview |
Official Name: Kita-murasaki Uni (キタムラサキウニ) Kanji Name: 北紫雲丹 (Kita-murasaki Uni) English Name: Northern Purple Sea Urchin Scientific Name: Mesocentrotus nudus Classification: • Kingdom: Animalia • Phylum: Echinodermata • Class: Echinoidea • Order: Echinoida • Family: Strongylocentrotidae • Genus: Mesocentrotus • Species: M. nudus Average Size: Shell diameter 6–10 cm; roe yield 50–150 g Key Features: Light yellow to orange roe, clean sweetness, mild oceanic flavor; Japan’s most widely consumed uni |
| 2. Habitat & Distribution |
Distributed mainly in northern Japan, especially **Hokkaido and northern Honshu**. Found in cold, kelp-rich coastal waters. Feeds on kombu and wakame, which impart a mild, clean sweetness. |
| 3. Seasonality |
Best season is **summer to early autumn (July–September)**. Roe quality peaks during kelp growth season in northern seas. |
| 4. Sushi Ingredient Profile |
Common Uses: Nigiri, gunkan-maki, uni-don, sashimi Flavor: Clean, mildly sweet, less briny than bafun uni Texture: Smooth, slightly firmer than murasaki uni Fat Content: Moderate; creamy but lighter than bafun uni |
| 5. Preparation & Craftsmanship |
Harvested by divers or nets, roe extracted by hand. Served raw to emphasize natural sweetness. Requires skilled handling to maintain shape and freshness. Commonly used in high-end sushi restaurants due to steady availability. |
| 6. Recommended Pairings |
Sushi Rice: Standard shari with balanced seasoning Condiments: Crisp nori, wasabi, or light soy Drinks: Junmai sake, Champagne, or dry white wine |
| 7. Nutritional Information |
Excellent source of protein, vitamins A, E, and B12. Rich in omega-3 fatty acids, zinc, and iodine. Moderate fat content; nutrient-dense with relatively low calories. Known for amino acids that enhance umami. |
| 8. Trivia & Cultural Notes |
The most **widely consumed uni in Japan**, especially from Hokkaido. Considered the “standard” sushi uni due to consistent quality. Often compared with **Bafun uni**: bafun is richer, while kita-murasaki is lighter 
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