Wild
Uni (Sea Urchin Roe) is one of the world's most celebrated delicacies — the golden, creamy reproductive organs (called 'roe' but actually gonads) of the sea urchin. Japan sets the global standard for uni, with Hokkaido's Bafun-uni (short-spine species, orange-gold color, intensely rich flavor) and Murasaki-uni (purple-spine species, pale yellow, more delicate) considered the pinnacle of quality.
The peak experience is Ezo Bafun-uni from Hokkaido's Rebun and Rishiri islands — extraordinarily rich, custard-like uni that commands prices exceeding ¥50,000 per kilogram. Different production forms exist: nama-uni (unprocessed, alum-preserved is common), shioyaki-uni (salt-cured), and neri-uni (paste form).
Advance Intertrade sources uni from Hokkaido, particularly Rebun-Rishiri and Rausu regions. Both wooden-tray fresh (ita-uni) and the higher-value nama-uni (unpressed, mixed with salt) are available depending on the customer's needs.
The definitive uni preparation — a wall of nori around rice, topped with a generous mound of uni. Simple, unforgettable.
A bowl of rice topped with substantial mounds of uni — the ultimate luxury bowl, popular in Hokkaido.
Modern Japanese-Italian preparations — uni whisked into cream sauce or served over pasta for a rich, umami-packed dish.
The most primal uni experience — served in the split-open urchin shell for immediate consumption at high-end venues.
| Size | Grade | Common Use |
|---|---|---|
| Standard | Grade B | General sushi use |
| Select | Grade A | Premium sushi bars — most popular |
| Premium | Grade A+ | High-end restaurants, luxury don |
| Ultra | Rausu-grade | Legendary uni — auction pricing |
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