Uni 雲丹

Sea urchin is one of the most premium of all sushi toppings. Although it is also found at cheap conveyor-belt sushi shops, premium, fresh sea urchin tastes completely different — almost like another food altogether. Top-quality sea urchin is creamy and intensely sweet, and its distinctive rich aroma spreads through the mouth.

Sea urchin is treated with alum or brine to extend its shelf life, but alum inevitably brings a bitter, medicinal note that takes it further from the true taste of fresh uni.

The two types in distribution within Japan are the Ezo-bafun-uni and the Kita-murasaki-uni. They are produced mainly from Hokkaido, followed by Iwate, Aomori and other prefectures in the Tohoku region.