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Fish and seafood from Japan
Echizen shio-uni is the salted, dried and ripened roe of the small bafun sea urchin from the Fukui coast. The gonads are picked out by hand, salted on mats or boards until sticky, kneaded to a paste and ripened, some for one to three years. It takes about 100 urchins to make 100 g.
| Bafun sea urchins, 2–3 cm acrossAbout 100 urchins per 100 g of product | [maff-shiouni] |
| Salt, spread under and sprinkled over the roeNot given | [maff-shiouni] |
Total time across the recorded steps: 12 months – 3 years
What changes: Starting material: small bafun urchins fished by ama divers in summer
Local ama divers fish the urchins; the catch is processed and salted straight away. Output: fresh bafun urchins, processed on the spot.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Echizen shio-uni is the salted, dried and ripened roe of the small bafun sea urchin from the Fukui coast. The gonads are picked out by hand, salted on mats or boards until sticky, kneaded to a paste and ripened, some for one to three years. It takes about 100 urchins to make 100 g. Made in 5 steps over 12 months – 3 years. The longest step, ripen, takes 12 months – 3 years (MAFF Japan).
| Main step | 12 months – 3 yearsReported[maff-shiouni] | Ripen |
|---|
Shio-uni is not a wet shiokara; the salted roe is dried until sticky, then kneaded and ripened, sometimes for years. Long ripening shifts the colour from orange towards vermilion.
For salted sea-urchin shiokara in general, a 1955 Kyushu University study says it spoils more easily than bonito shiokara and often ferments abnormally. Its introduction recalls earlier advice to store sea-urchin shiokara at 22 °C or below and under 50 % water, and notes that by 1955 alcohol was added as a preservative for long keeping (Tomiyasu et al. 1955).
Every number is labelled with how it is known. How this atlas is made
Nara-period wooden tablets found at Heijō-kyō list sea urchin as tribute from Mikata in Wakasa, so salted urchin likely dates back at least that far. The present method dates from the late Edo period, when the third head of Tennōya, a purveyor to the Fukui domain, devised it as a keeping food. The Nihon sankai meisan zue called it the finest of shiokara.
