A delicacy made from the aged roe of Bafun Uni — one of Japan’s most prized sea urchin varieties. Just a small pinch delivers deep, lingering umami with layers of brininess, gentle bitterness, and a natural sweetness that slowly unfolds on the palate. The texture is rich and creamy, while the flavor delivers the same intensity you might expect from cured roe like bottarga, but with far more depth and nuance.
Considered one of Japan’s “Three Great Delicacies,” it has been prized for 200 years and was once served only to nobility. To produce just 100g, over 100 small urchins are harvested only during a short summer season and carefully cleaned, salted, and matured right after harvest to preserve freshness. What sets this apart is the work of blending artisans known as “blenders,” who evaluate the unique flavor profiles of Bafun Uni from different coastal regions and balance their aging time to create the ideal concentration of umami.
A little goes a long way. Serve it over warm rice, wrap it in nori, or pair it with sake or white wine.
