Kita Murasaki Uni from Miyagi — The Elegant Side of Sea Urchin

This Week's Uni — Kita Murasaki from Miyagi

This week we are carrying Kita Murasaki Uni (キタムラサキウニ) from Miyagi Prefecture, on Japan's Pacific coast. If last week's Bafun Uni was bold and direct — punchy, intensely briny, unmistakably sea-forward — Kita Murasaki is its more contemplative counterpart. The flavor doesn't announce itself; it builds. There is a delicate sweetness at the front that gives way to a longer, more nuanced finish. Bafun is the one that makes you put your chopsticks down. Kita Murasaki is the one you keep thinking about an hour later.

Neither is objectively better — they're suited to different moods and pairings. Bafun with a clean, cold sake. Kita Murasaki with a glass of something textured, a white Burgundy or a natural wine with some age. Reserve your box online — Uni quantities are always limited and sell out before walk-in hours most weeks.

New Souvenir Items — Shottsuru & Aged Yuzu Kosho

Two new additions to the souvenir selection this week, both highly versatile in the kitchen:

• Shottsuru (秋田しょっつる) — Akita Prefecture's traditional fish sauce, made from hatahata (sailfin sandfish). Lighter and more delicate than Vietnamese or Thai fish sauces, with a clean umami that doesn't overpower. Add a few drops to soup, dressings, or marinades. A small bottle goes a long way.
• Aged Yuzu Kosho (熟成柚子胡椒) — fermented yuzu peel, green chili, and salt, aged for a more rounded heat than the fresh version. Exceptional with our Bluefin Tuna — a tiny amount on the fish before eating, with no additional soy sauce needed.

Direct Import — USFWS Process Underway

A brief note on something we're working on in the background: we are pursuing USFWS (US Fish and Wildlife Service) approval to establish a direct import line for Uni from Japan. The current process routes fish through intermediary importers, which adds cost and, more importantly, time. A direct line would mean more competitive pricing and — critically — shorter transit times, which matters enormously for something as delicate as Uni.

The permit process is slow and we are waiting patiently. When it comes through, you'll notice the difference in both price and freshness. We'll announce it properly when the time comes.

Growing Shiso

A small experiment underway: we have planted shiso seeds and are waiting for them to germinate. Shiso (大葉) is the aromatic herb served alongside sashimi at every proper Japanese fish counter — its clean, slightly anise-like flavor cuts through the fat of richer cuts beautifully. Good fresh shiso is surprisingly hard to source in DC. If this works, it becomes a regular accompaniment to orders. Fingers crossed.