Hokkaido is Japan’s leading producer of sea urchin (uni). While uni is harvested throughout the year, summer is the best time to enjoy Kitamurasaki uni and Ezo bafun uni when they’re in season! The period from mid-June to August is the prime season for uni, as they store up nutrients in preparation for spawning. While uni is landed at various ports throughout Hokkaido, the “Rishiri-Rebun” and “Shakotan” areas are particularly worth noting!
The uni from Rishiri and Rebun Islands is highly regarded as “Japan’s most delicious uni.”
The reason why uni from these areas is so delicious is thanks to kelp, which is the main food source for sea urchins. Indeed, Rishiri and Rebun are known for producing Rishiri kelp, which is synonymous with premium quality kelp. The uni in this region grows up eating this highly flavorful, premium kelp. The luxurious taste of this uni is sometimes described as being “almost like fruit.”
Rebun Island is said to be the birthplace of “uni-don,” a dish of rice topped generously with sea urchin.
This is Hokkaido’s proud uni that every uni enthusiast should try!
Shakotan is such a popular area that some call it the “Holy Land of Uni.” In Shakotan, there are even restaurants that specialize exclusively in uni-don. The bafun uni caught here is almost entirely consumed within the town, so to taste the exquisite Shakotan uni, you’ll need to visit the Shakotan area. The rich sweetness and deep umami that you can only experience at the source is truly exceptional. You’ll understand why it’s called the “Holy Land of Uni.”
While uni fishing typically opens in summer in most regions, the Hidaka region reaches its peak fishing season earlier, from late March to May. The “spring uni” caught during this time is filled with meat as it’s pre-spawning, and the taste is exceptional.
If you “can’t wait until summer!” consider visiting Hidaka.
More delicious sea urchin picking experience
In Rishiri and Rebun, you can try “sea urchin picking” for a limited time only during the summer.
You will look into the sea through “box glasses,” which are actually used by fishermen, and scoop up sea urchins you find using a ladle. The sea urchins are then cracked open and eaten on the spot.
This is a recommended experience that kills two birds with one stone, as you can try your hand at picking precious sea urchins and enjoy the freshest sea urchins you can find!
AloJapan.com