| Name (Japanese) | Short-spined sea urchin (Ezo-bafun uni / エゾバフンウニ / 蝦夷馬糞雲丹) |
| Overall Rating |
Flavor: ★★★★★ Texture: ★★★★☆ Popularity: ★★★★★ |
| Reference Price |
Value: ★★★★☆ Price range: $25~$50/100g |
| Best Season | Summer to early autumn (July–September) |
| Did You Know? | Due to abundant catch in Hokkaido, the old region name “Ezo” attached. |
| Category | Details |
|---|---|
| 1. Overview |
Official Name: Ezo Bafun Uni (エゾバフンウニ) Kanji Name: 蝦夷馬糞雲丹 (Ezo Bafun Uni) English Name: Ezo Bafun 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 6–10 cm; roe yield 50–150 g Key Features: Deep yellow to orange roe, rich umami, creamy texture; prized for buttery sweetness and balanced brininess |
| 2. Habitat & Distribution |
Found mainly in northern Japan, especially **Hokkaido and northern Honshu**. Prefers cold, kelp-rich coastal waters. Feeds on kombu and wakame, enhancing sweetness and umami. |
| 3. Seasonality |
Best season is **summer to early autumn (July–September)**. Roe peaks in flavor during kelp growth season in northern seas. |
| 4. Sushi Ingredient Profile |
Common Uses: Nigiri, gunkan-maki, uni-don, sashimi Flavor: Rich umami, buttery sweetness, moderate brininess Texture: Creamy yet firm Fat Content: Moderate to high; smooth and luxurious |
| 5. Preparation & Craftsmanship |
Harvested by divers or nets, roe carefully removed by hand. Served raw to highlight creamy, umami-rich flavor. Requires careful handling due to delicate texture. Commonly featured in high-end sushi restaurants and luxury menus. |
| 6. Recommended Pairings |
Sushi Rice: Standard shari, lightly seasoned Condiments: Nori, wasabi, or light soy Drinks: Junmai daiginjo sake, Champagne, or dry white wine |
| 7. Nutritional Information |
High in protein, vitamins A, E, and B12. Rich in omega-3 fatty acids, zinc, and iodine. Moderate fat content; nutrient-dense and relatively low in calories. Contains amino acids enhancing umami. |
| 8. Trivia & Cultural Notes |
Considered a **premium standard uni** in Japan. Especially prized from **Hokkaido**, exported worldwide. Compared to Kita-murasaki Uni: richer, more umami-forward and creamy. Widely used in high-end sushi restaurants and seasonal gourmet menus. |
| 9. Recommended Sushi Styles |
• Uni gunkan (軍艦巻き) with nori • Uni nigiri with light soy or salt • Uni-don (over rice) with ikura or other seafood • Uni sashimi emphasizing deep orange color • Pairing with toro or scallop for luxurious contrast |
