Kitamurasaki Shiosui Uni is fresh, raw sea urchin sold by Okushiri Kaikan, a local fisheries cooperative shop on Okushiri Island in Japan’s Hokkaido Prefecture. It is made from wild Kita Murasaki sea urchin, known locally as nona. The harvest lasts about a month in summer.

The sea urchins feed on seaweed, including kombu kelp, in the waters around the island. Once removed from the shells, the edible lobes are packed in salt water without alum or other additives.

The large, pale lobes have pronounced sweetness, rich umami, and a mild briny aroma. Drain them gently before serving. Kaikan recommends trying the first bite plain. The lobes can also be served over warm rice as uni don.