| Name (Japanese) | Purple sea urchin (Murasaki Uni / ムラサキウニ / 紫雲丹) |
| Overall Rating |
Flavor: ★★★★☆ Texture: ★★★★☆ Popularity: ★★★★☆ |
| Reference Price |
Value: ★★★★☆ Price range: $15~$30/100g |
| Best Season | Early summer to autumn (May–September) |
| Did You Know? | It can survive in barren environments, even when seaweed is scarce. |
| Category | Details |
|---|---|
| 1. Overview |
Official Name: Murasaki Uni (ムラサキウニ) Kanji Name: 紫雲丹 (Murasaki Uni) English Name: 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, mild sweetness, clean oceanic flavor; most common uni in Japan |
| 2. Habitat & Distribution |
Widely distributed along the Pacific coast of Japan. Major production areas include Hokkaido, Aomori, and northern Honshu. Feeds on seaweed (kombu, wakame), which influences sweetness and umami. |
| 3. Seasonality |
Best season is early summer to autumn (May–September). Roe is firmer and has a refreshing sweetness compared to bafun uni. |
| 4. Sushi Ingredient Profile |
Common Uses: Nigiri, gunkan-maki, uni-don, sashimi Flavor: Clean, briny, mildly sweet Texture: Smooth, slightly firmer than bafun uni Fat Content: Moderate; lighter taste than bafun uni |
| 5. Preparation & Craftsmanship |
Harvested and carefully separated from the shell by hand. Often presented raw to showcase delicate flavor. Slightly firmer texture makes it suitable for both nigiri and gunkan. Requires skilled handling to maintain shape and freshness. |
| 6. Recommended Pairings |
Sushi Rice: Lightly seasoned, balances oceanic freshness Condiments: Ponzu, shiso leaf, or wasabi for brightness Drinks: Dry sake, crisp white wine, Champagne |
| 7. Nutritional Information |
Good source of protein, vitamins A, C, and B12. Contains iodine, zinc, and omega-3 fatty acids. Lower fat content than bafun uni, making it lighter on the palate. Moderate calorie content with high nutritional value. |
| 8. Trivia & Cultural Notes |
The most common uni variety served in Japan, making it more widely accessible. Its lighter taste is often preferred by those new to eating uni. Top-grade murasaki uni from Hokkaido can rival bafun uni in quality. Considered a staple in sushi-ya, often used in gunkan-maki. |
| 9. Recommended Sushi Styles |
• Uni gunkan (軍艦巻き) with wasabi or shiso • Uni nigiri with light soy brushing • Uni-don (over sushi rice) with nori strips • Uni sashimi for a clean oceanic taste • Combination with ikura for a refreshing donburi |
