An ultra-thin, pressed sheet of aged Bafun Uni offers all the depth and umami of the traditional Salted Bafun Uni — with added ease of handling and endless creative potential. As it comes to room temperature, it softens allowing for precise plating or wrapping. Its melt-in-your-mouth texture unfolds gently on the palate, releasing briny sweetness and ocean aroma.
Considered one of Japan’s “Three Great Delicacies,” Salted Bafun Uni 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.
Layer it over warm grains or proteins, fold it around vegetables for a refined bite, or slice into delicate strips as a savory garnish.
