Sea urchin
Sea urchin (Uni: ウニ)
Best seasons
- Jan.
- Feb.
- Mar.
- Apr.
- May
- Jun.
- Jul.
- Aug.
- Sep.
- Oct.
- Nov.
- Dec.
Specialty areas.
Hokkaido (over half of all production), Iwate-ken, Miyagi-ken and Aomori-ken
Recommendation.
Gunkanmaki: Raw sea urchin, mixed with wasabi and soy sauce, is wrapped in seaweed as a sushi roll. Unidon: Ample sea urchin over rice in a bowl. A popular dish. Pasta: Sea urchins are also great in pastas such as spaghetti.