| Name (Japanese) | Sea Urchin (Uni / ウニ / 雲丹) |
| Overall Rating |
Flavor: ★★★★★ Texture: ★★★☆☆ Popularity: ★★★★☆ |
| Reference Price |
Value: ★★★★★ Price range: $40~$90/lb |
| Best Season | Late winter to early spring (January to April) |
| Did you know? | Sea urchins we eat are immature genitals before they become bitter. |
| Category | Details |
|---|---|
| 1. Overview |
Kanji Name: 雲丹 (Uni) English Name: Sea Urchin Scientific Name: Strongylocentrotus intermedius Classification: • Kingdom: Animalia • Phylum: Echinodermata • Class: Echinoidea • Order: Camarodonta • Family: Strongylocentrotidae • Genus: Strongylocentrotus • Species: Strongylocentrotus intermedius Average Size: 5–10 cm (diameter) Key Features: Bright orange to yellow edible gonads, creamy texture, rich umami flavor |
| 2. Habitat & Distribution |
Found in cold, shallow coastal waters of Japan and the northern Pacific. Typically inhabits rocky reefs and kelp forests. Harvested mainly by hand collection or diving. |
| 3. Seasonality |
Best season is late winter to early spring (January to April). Peak flavor when gonads are at their fullest and creamiest. |
| 4. Sushi Ingredient Profile |
Common Uses: Nigiri sushi, sashimi, sea urchin rolls Flavor: Sweet, creamy, rich umami with oceanic brininess Texture: Soft, buttery, melts in the mouth Fat Content: Moderate, high in omega-3 fatty acids |
| 5. Preparation & Craftsmanship |
Requires careful extraction of edible gonads from spiny shell. Freshness is critical due to delicate texture and flavor. Often served chilled to preserve creaminess. |
| 6. Recommended Pairings |
Sushi Rice: Lightly seasoned vinegared rice Condiments: Minimal soy sauce, wasabi, shiso leaf Drinks: Dry sake, light white wine |
| 7. Nutritional Information |
High in protein and omega-3 fatty acids. Contains vitamins A and C, and minerals like zinc and iron. |
| 8. Trivia & Cultural Notes |
Considered a delicacy in Japan and prized for its luxurious flavor. Called “uni” in Japanese, often harvested along northern coasts. Freshness and seasonality greatly affect taste and texture. |
| 9. Recommended Sushi Styles |
• Uni nigiri (fresh, chilled) • Uni sashimi (served without rice) • Uni rolls with cucumber or shiso • Creamy uni-topped dishes |
