Picture a small fishing harbour at dawn on the Sea of Japan. The air smells of salt, and the morning's sea urchin glistens, fresh from the cold water. This sauce captures that moment in a bottle.
Uni Hishio is crafted in Obama, a seaside town in Fukui with a long history of sending its catch inland to Kyoto. It brings together two Japanese treasures: sweet, oceanic sea urchin (uni) and hishio, a fermented seasoning so old it's considered an ancestor of both miso and soy sauce. Together they make something rich, briny and gently sweet, with layer upon layer of umami.
Ways to fall in love with it
- Over rice – spoon it onto steaming rice with a raw egg yolk for a cozy bowl of Japanese comfort food.
- With pasta – toss it through warm spaghetti and butter for an instant uni pasta.
- On seafood salads – whisk it into a dressing for crab, shrimp or scallops.
- As a dip – try it with cucumber, chilled tofu or rice crackers.
Start small. A little goes a long way, and every spoonful tastes like a morning on the coast.
Net weight: 390 g (13.8 oz)
Shake well before using, as a little natural settling is normal. Store unopened at room temperature away from direct sunlight; once opened, keep refrigerated and enjoy soon. Product of Japan.