What is Saxitoxin?

a photo of Midgut gland hotategai
The black area of the Scallop is the midgut gland.

Scallops sometimes eat a type of toxic dinoflagellate (known as the cause of the red tide), accumulate this toxin in their bodies and become poisonous. This toxin is called Saxitoxin and it has a high fatality rate.

Symptoms of poisoning start with numbness in the lips, tongue and side of the face as well as a burning sensation that eventually spreads to the ends of the limbs and causes loss of sensation. When it gets even worse, the victim loses the ability to move their body. Even in end stage, the victim maintains consciousness until breathing ceases and then finally dying from suffocation. There have been a number of cases of death from Saxitoxin on either coast of the North American continent, but there are very few cases of poisoning in Japan.


We hope this information will be helpful.

Revision date: November 25, 2022

日本のウニの生産者を調査しました!

日本では、「バフンウニ」、「エゾバフンウニ」、「ムラサキウニ」、「キタムラサキウニ」、「アカウニ」、「シラヒゲウニ」の6種類が漁獲されている。寿司屋では、「バフンウニ」と「エゾバフンウニ」を赤ウニ、「ムラサキウニ」と「キタムラサキウニ」を白ウニと呼ぶこともある。一般に白ウニより赤ウニのほうが甘みがあり、日持ちするので高級とされるが、最近は磯焼けの影響で、種類より産地のほうが重要になってきた。

ムラサキウニ系は、キタムラサキウニが東北以北、ムラサキウニが東北以南、バフンウニ系は、エゾバフンウニが東北以北、バフンウニが松島湾以南を中心にそれぞれ分布している。

利尻島や礼文島では、「エゾバフンウニ」や「キタムラサキウニ」、積丹半島では「バフンウニ」や「ムラサキウニ」、北方四島(国後島、択捉島、色丹島、歯舞群島)、樺太では、「バフンウニ」、三陸、函館、松前、江差、奥尻島では、「キタムラサキウニ」などが獲れる。「アカウニ」は、由良、唐津、萩、壱岐、天草などで獲れる。そして鹿児島や沖縄でウニと言えば、「シラヒゲウニ」のことを指す。

そのウニの高騰が止まらない。数年前の2倍ぐらいには、どれもなっているそうです。円安も重なり、豊洲市場では、海外の寿司屋などに買い負けしているとも聞きます。紛争が増えていることや、海水温度の上昇もその理由の一つでしょう。そして日本を訪れる外国人も、ウニの美味しさを理解し始めているので、ウニを食べない外国人が減っているそうです。ますます高騰するような状況です。

我々が知る範囲で、ウニの生産者をリストにしました。どのように活用するべきか、正直わかりませんが、お役に立てば幸いです。

東沢水産a photo of higashizawa uni
〒049-1104北海道上磯郡知内町涌元143-1
011392-5-5237
種類:キタムラサキウニ

羽立水産a photo of hadate uni
〒049-2222 北海道茅部郡森町砂原2丁目19−1
01374-8-3355
種類:キタムラサキウニ

橘水産 まるひろの生ウニa photo of tachibana unii
〒049-0603北海道檜山郡上ノ国町字大崎238-6
0139-55-3555
種類:キタムラサキウニ

ダイセン駒嶺海産a photo of daisen uni
〒039-4503青森県下北郡風間浦村大字蛇浦字古釜谷平142-1
0175-35-2628
種類:キタムラサキウニ

カネヨ鴎洋水産a photo of ouyou uni
〒087-0025北海道根室市西浜町9-40
0153-24-5188
http://www.kaneyo.co.jp/index.html

イチカワ北海食品a photo of ichikawa uni
〒066-0022北海道千歳市豊里2丁目14-6
0123-22-8014
https://hokkaido1982.jp/
種類:赤利尻、白利尻

銀次郎 マルクニ水産
a photo of hakouni
〒986-2115宮城県石巻市万石12-3
0225-97-5011
https://marukunisuisan.co.jp/

マルタツ 奥村水産
a photo of itauni
〒087-0037北海道根室市穂香13-1
0153-27-1309
https://www.okumurasuisan.com/
種類:塩水ウニ

丸雅 小川フーズ
 a photo of itauni
〒061-3241北海道石狩市新港1丁目778-8
0133-77-5208
http://marumasa-ogawa.jp/

カネキ 木村水産
a photo of hakouni
〒088-1527北海道厚岸郡浜中町新川東1丁目129
0153-62-3211
http://kaneki-kimura.jp/
種類:エゾバフンウニ

マルケイ 秋山水産
a photo of hakouni
〒088-1100北海道厚岸郡厚岸町湾月町3丁目17番地
0153-52-3808

マルタカ髙橋商店
a photo of hakouni
〒087-0025北海道根室市清隆町2-13-2
0153-27-1066
http://www.marutaka-takahashi.com/
種類:根室・北方四島産(ムラサキウニ、エゾバフンウニ)

丸幸 小西商店
a photo of itauni
〒031-0822青森県八戸市大字白銀町字昭和町12-6
0178-33-7632
http://www.marukou-konishi.co.jp/index.html

小川商店
a photo of ogawa uni
〒049-5603北海道虻田郡洞爺湖町字入江89-5
TEL 0142-76-2323
http://ogawa-shouten.com/
種類:キタムラサキウニ、バフンウニ

川勝うに加工
a photo of akauni
〒656-2541兵庫県洲本市由良1丁目21
090-3673-7307
種類:ムラサキウニ、アカウニ

マルキ 平川水産
a photo of hako uni
〒088-1532北海道厚岸郡浜中町琵琶瀬484番地
0153-62-3556
https://hirakawa.store/
種類:養殖バフンウニ

泰匠物産
a photo of itauni
〒087-0037北海道根室市穂香125-4
09050-70-8334
種類:塩水ウニ

マルキョウ あかつき水産
〒087-0032北海道根室市花咲港123番地
0153-23-3453
種類:北方四島産

柊流海産 生ウニ
〒087-0025北海道根室市西浜町8-10-5
0153-22-2033
種類:北方四島産

ヤマサ正栄水産
〒986-2135宮城県石巻市渡波字新釜1-49
0225-25-1233
http://yamasa-shouei.co.jp/
種類:キタムラサキウニ

丸恭水産
〒053-0012北海道苫小牧市汐見町1丁目3番6号
0144-36-6644
http://marukyosuisan.com/

マルカワ 川村水産
〒087-0037北海道根室市穂香13-3
0153-27-1300
https://www.marukawa-kawamura.com/

マルエイ正木水産
〒087-0032北海道根室市花咲港68番地
0153-25-8131
種類:北方四島産

福士水産
〒097-0101北海道利尻郡利尻富士町鴛泊野塚28番地
0163-82-1161

共栄部会
〒043-1521北海道奥尻郡奥尻町字青苗
01397-3-2215

函館市漁協共同組合
〒040-0057北海道函館市入船町16番7号
0138-22-4673

基本的に連絡を入れても、直接取引できるかは不明です。我々が知る限りでは、例えば、豊洲市場の仲買から購入することになると思います。そして画像があるものは、寿司屋でよく見かける板ウニ(基本的な流通の手段は、板に乗った状態と塩水に浸かった状態の2種類)です。


We hope this information will be helpful.

Revision date: January 6, 2023

What is Ichthyohemotoxin?

a photo of anago blood
Fillet Anago and then make nigiri sushi.

Among the fish that belong to the Anguilliformes order such as Eel, Conger eel, and Moray eel, some contain toxic components in their blood serum. This type of serotoxin is called Ichthyohemotoxin and indicates lethal and hemolytic actions. However, this is not the official name of the toxin, and the chemical structure is also not clear.

If a human were to drink a large amount of fresh blood from these fish, they would suffer from symptoms such as diarrhea, constipation, vomiting, cyanosis, arrhythmia, paresthesia, paralysis and respiratory distress, and it would then sometimes result in death. If the blood gets in your eyes, it causes an intense burning sensation, swollen eyelids, and a foreign body sensation that last for days. Sufficient caution must be practiced when preparing these fish, but there is no concern for toxicity if it is cooked. Incidentally, in case of Ichthyohemotoxin, found in eel’s blood, the toxicity completely disappears when cooked for 5 minutes at 60℃, so there are no issues with eating eel Kabayakai.


We hope this information will be helpful.

Revision date: November 15, 2022

What is Matcha?

A photo of matcha tea
Matcha tea is placed in front of you.

The definition of “Matcha” according to the Japan Tea Central Public Interest Incorporated Association is, “Fine powder made by grinding up Tencha with a handmill made from un-rolled, dried raw leaves that were cultivated under cover and shaded from sunlight.”

To put it simply, Matcha is made by grinding up Tencha with a tea grinding handmill, into fine particles 1 to 20 μm in size. Tencha is grown in mostly the same way as Gyokuro but covered for 5 days longer than Gyokuro. The initial steaming method is also the same as Gyokuro and Sencha, but the difference is that after steaming, it is just dried, without any kneading.

After steaming, a device called a tea leaf spreader is used to spread them over 5 to 6 m in warm air, the moisture from the steaming is removed, and then they are cooled. This process is repeated 4 to 5 times and then it is normally dried in a Tencha oven. The finished Tencha is then left to rest in a cool place until November.

Matcha produced at the beginning of November is ground using a handmill as “newly picked tea,” but since it had been resting, it emits the refreshing scent of new tea, giving it a mellowness. Meanwhile, lately, newly picked tea is ground with a handmill immediately to make Matcha that retains the refreshing scent, creating a flavor that differs from that of the tea ceremony world.

Consuming the actual Matcha leaves allows you to take in all the non-water-soluble components, so it’s gained attention as part of a health boom lately. In order to keep up with that demand, Matcha that strays from the original definition is mass-produced using mills.

Matcha is a drink used at places like tea ceremonies to enjoy with Japanese-style sweets. It goes without saying that this is not to be drunk with Nigiri sushi. When enjoying Nigiri sushi, you will be served Konacha, Mecha or Roasted green tea.

Related contents:
Japan Tea Central Public Interest Incorporated Association

GREEN TEA THAT PAIRS WITH SUSHI

What are Konacha and Mecha?

Why are the teacups at sushi restaurants so big?!


We hope this information will be helpful.

Revision date: December 9, 2022