Sea urchin (Fresh sea urchin dishes)
Natural, additive-free live sea urchin in the shell from Kitaura, among Japan’s finest!
About Sea urchin (Fresh sea urchin dishes)
The islands of Oshima and Mishima off Hagi, along with the Kitaura coast, are known for producing red sea urchin. The popular red sea urchin fishing season runs roughly from April to September.
The roe is small, deeply colored, fine-textured, and sweet. Around Hagi, you can enjoy generous servings of fresh local sea urchin in dishes such as sea urchin rice bowls and sea urchin cooked rice.
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Regional cuisine of Yamaguchi region
Japanese Cuisine - Seafood
Kind of food
Recommended
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