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Short-spined sea urchin (Ezobafun uni)

【Nigiri sushi: Gyoran】
What is Ezobafununi?
Ezobafun uni (Short-spined sea urchin) is distributed in the Tohoku region to Hokkaido from the intertidal zone to depths of up to 70 m. Their shell diameter is approximately 5 cm. The spines are short. The appearance varies in color, ranging from grayish brown, yellowish brown, and dark green. The spawning season is from July to October.

Ezobafununi is found throughout Hokkaido and the Northern Four Islands, but is mainly caught in Kushiro, Hamana, Nemuro, and the Northern Four Islands. In Hamana Town on the Pacific coast, aquaculture is also actively practiced. Ezobafununi can also be caught in Funka Bay and Shakotan, but the quantities are significantly smaller compared to the eastern part of Hokkaido, and distribution is limited.

What does Ezobafun uni (Short-spined sea urchin) nigiri sushi taste like?
Valued as the highest quality of sea urchin. Ezobafun uni has a fine, custard-like texture, and when you take a bite, you’ll notice its sticky sweetness and rich flavor as it gently melts in your mouth, leaving a unique, strong aftertaste. It is mainly eaten as Gunkan-maki.

What is the difference between Short-spined sea urchins and Green sea urchins?
While they are very similar to Green sea urchins (Bafun uni), Short-spined sea urchins (Ezobafun uni) are a size larger and have thick spines. Green sea urchins are 5cm in diameter and Short-spined sea urchins are 10cm in diameter. Green sea urchins are distributed from the southern areas of Hokkaido down to Kyushu. Short-spined sea urchins are mainly distributed in the Hokkaido and Tohoku areas. The most commonly eaten green sea urchins that are Short-spined sea urchins.

When comparing Ezobafun uni and Kitamurasaki uni, the former is rich and the latter is light. However, when sushi rice is added, the evaluation changes drastically. The sushi rice can make or break the taste of sea urchin.

If you ask a long-established Edomae sushi restaurant to choose between the two, they will often use Kitamurasaki uni. This is because their sushi rice is made to match the delicate toppings.

【Temperature of vinegared rice (shari) and sushi toppings】
34～36℃/15～18℃

【Main area/season】
Shikotan: Summer
Rishiri and Rebun Islands: June to August
Teuri and Yagishiri Islands: July to August
Hamanaka Aquaculture: October to early spring
Funka Bay: Temporarily available in winter
Kushiro・Hamanaka・Nemuro・the Northern Four Islands: October to early summer
Rausu: January to June
Oumu: April to June
Hidaka and Erimo: March to May

【Famouos Manufacturers】
Well-known brands such as Hamanaka Ogawa Suisan, Maruki Hirakawa, Kiritappu Suisan, and Kaneki Kimura Suisan have their headquarters in Hamanaka Town. In Nemuro, there are top-tier manufacturers such as Kaneyo.

【Related contents】
What is uni sushi?

Why is it that sea urchin sushi can taste bitter?

List of Nimono, Gyoran and Others

(Revision date: April 27, 2025)