Murasaki Uni is one of the most commonly encountered sea urchins along the Japanese coast and is a prized natural seafood of Hokkaido. It is particularly associated with Okushiri Island and is also harvested around the Shakotan Peninsula and other coastal areas of Hokkaido.
Murasaki Uni is easily recognized by its dark purple shell and long, thick spines. The sea urchins harvested in Hokkaido grow naturally in the rich marine environment around the islands and peninsulas, where they feed on the abundant resources of the northern sea.
In Japan, Murasaki Uni is generally classified as “white uni” because its edible roe has a more yellowish color compared with “red uni,” such as Bafun Uni. It is one of the most widely enjoyed varieties of fresh sea urchin.
Murasaki Uni has a refined, delicate richness rather than an overwhelmingly strong flavor. Its balanced taste makes it relatively approachable even for travelers trying fresh sea urchin for the first time.
Enjoyed fresh as nama uni, or raw sea urchin, it has a soft, creamy texture and a gentle sweetness that reflects the quality of Hokkaido’s coastal waters.
On Okushiri Island, fishing for Murasaki Uni is traditionally opened for only about one month from July each year. During this limited period, Okushiri-grown Murasaki Uni may be found at seafood markets such as Hakodate Morning Market.
The Shakotan Peninsula is another important fishing area. There, the fishing season begins in June, making early summer an especially good time to enjoy fresh Hokkaido sea urchin.
Okushiri Island even celebrates its local specialty with a landmark at Unimaru Park. The park features a symbolic monument modeled after Murasaki Uni, reflecting the importance of this sea urchin to the island’s food culture and identity.
June, July and August