Kitamurasaki Uni is fresh, raw sea urchin from Hadate Suisan, a Japanese producer based in Hokkaido. Kitamurasaki is the Japanese name for Mesocentrotus nudus, a species found in the cold waters around Hokkaido. Hadate’s offerings include wild sea urchin harvested off Rebun Island.

Hadate carefully selects the edible lobes and controls their moisture during processing so they hold their shape, staying firm on the outside and moist inside. For its narabi presentation, the lobes are arranged by hand in neat rows in a shallow wooden tray.

The large, pale-yellow lobes have a creamy texture, delicate sweetness, and a pronounced umami reminiscent of kombu. The uni can be served on its own or as nigiri over seasoned sushi rice. Chef Takamitsu Yasuda of Tokyo’s Sushi Takamitsu serves it as nigiri without nori, as the lobes are firm enough to hold their shape.