Sea Urchin (Uni)
Fresh, shell-on sea urchin from Kitaura, Japan’s finest natural delicacy
About Sea Urchin (Uni)
The islands of Oshima and Mishima, as well as the coastal area of Kitaura near Hagi City in Yamaguchi Prefecture, are renowned for their production of red sea urchin (Uni). The peak season for these highly sought-after red sea urchins is from around April to September.
Known for their smaller size, deep color, and fine, delicate texture, red sea urchins boast a sweet, melt-in-your-mouth flavor. In the Hagi area, you can enjoy a variety of fresh and generously portioned local Uni dishes, such as Uni rice bowls and Uni kamameshi (a flavorful seasoned rice dish with sea urchin).
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Regional cuisine of Yamaguchi region
Japanese Cuisine - Seafood
Kind of food
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