Why source from Japan
Hokkaido's bafun-uni and ezo-bafun-uni production at scale; one of Japan's three classic delicacies (sankin); Yoichi and Rishiri benchmarks for Asian fine-dining export.
Key spec
Total amino acid 800-1,200 mg/100g; characteristic methionine and glutamate-driven umami; live-shipping fragility constrains export volume.
Typical end-product
Premium sashimi, sushi-export raw material, shio-uni preserved retail.
At a glance
- Suppliers listed
- 2 suppliers
- Typical MOQ
- 1–10 kg live / shio-uni; 100 g – 1 kg specialty
- Typical lead time
- 4–8 weeks
- Regions of origin
- Hokkaido (Rishiri, Rebun, Yoichi), Iwate, Yamaguchi, Saga
- Category
- Marine functional ingredients
- Harvest season
- July – August (peak); regional variation
- Japan regulatory status
- Food product; phytosanitary for live; mercury monitoring
- Japanese name
- 雲丹 / ウニ
- Romaji
- 雲丹 / ウニ
About this ingredient
Sea urchin gonads — Japan's most-prized seafood delicacy, one of the three classic delicacies (sankin) alongside karasumi and konowata. Hokkaido (Rishiri, Rebun, Yoichi) and Iwate dominate Pacific-bafun-uni and ezo-bafun-uni production, while Yamaguchi and Kyushu contribute murasaki-uni. Live-shipping in saltwater commands the highest premium; salt-cured and 'shio-uni' preserved formats serve export markets. Distinct from existing seafood entries.
Regulatory status
| Japan | Food product; phytosanitary for live; mercury monitoring |
|---|---|
| EU | Food import; shellfish-allergen labelling |
| United States | GRAS; FDA Prior Notice; shellfish-allergen labelling |
| China | GACC; live-shellfish inspection regime |
Looking for alternatives?
Common reasons buyers swap to a different ingredient — and what we'd suggest based on this ingredient's profile.
Vegan / plant-based alternatives
Uni (Sea Urchin) is animal-derived. If you need a non-animal source with similar functions, consider:
Sansho Pepper
山椒
Zanthoxylum piperitum source; INCI Zanthoxylum Piperitum Fruit Extract; MOQ from 1–10 kg (dried peppercorn); 100 g – 5 kg (powder).
Plant-based· shares 3 categories
Wasabi Powder
山葵粉末
Wasabia japonica (Eutrema japonicum) source; INCI Wasabia Japonica Root Powder; MOQ from 1–10 kg (powder); 100 kg+ (bulk paste).
Plant-based· shares 3 categories
Shio Koji
塩麹
MOQ from 20–100 kg.
Plant-based· shares 3 categories
When does it make sense to swap an ingredient? Read the swap guide →
Japanese suppliers
Ihara Fisheries Co., Ltd.
井原水産株式会社
HokkaidoHokkaido bafun-uni / ezo-bafun-uni
Maruha Nichiro Corporation
マルハニチロ株式会社
Koto, TokyoEst. 1880English supportExport experienceFSSC 22000ISO 22000Industrial-scale uni processing
Disclaimer
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Last updated: 2026-05-05