What natural factors disrupt Japan's sea urchin harvest and how do they affect US buyers?
Unusually high ocean temperatures, typhoons, and seismic activity in Japan can simultaneously disrupt the sea urchin harvest. Divers cannot work safely in storm conditions; rising temperatures push urchins deeper. These events cause immediate price spikes and supply shortages that reach US importers like Sashimi DC within days of the disruption.
Market Transparency: The Current Uni Situation
We pride ourselves on sourcing the finest seafood in the world, but we are always at the mercy of nature. Currently, Japan is experiencing a challenging trifecta: unusually high ocean temperatures, a recent severe typhoon, and an earthquake. These conditions disrupt the delicate marine ecosystems and make it incredibly difficult and dangerous for the divers who hand-harvest wild sea urchins.
What this means:
- Small Boxes: We have successfully secured a limited number of small boxes of delicate, sweet Murasaki Uni for the display case this week
- Large Boxes: Until the market situation stabilizes, we will only be importing large, quality boxes of Uni by pre-order only. If you are planning a special event, please reach out to us directly in advance
In the Seafood Case This Week
Despite the rough seas, our relationships with Toyosu Market brokers have allowed us to secure some breathtaking seasonal catches.
Fujisan White Salmon: A truly unique delicacy — raised in Shizuoka Prefecture in an abundance of clean, pristine spring water. This produces a brilliantly firm and juicy texture that is absolutely perfect for sashimi. A gentle pan-fry or low-temperature preparation unlocks a wonderfully fluffy and soft texture.
Tokishirazu Salmon: A rare, premium variety of wild Pacific salmon caught in early summer, outside the usual salmon season. Its name means "unaware of the time," referring to its off-season migration. Because it stores extra fat for its unexpected journey, the flesh is exceptionally rich and buttery.
Kinmedai (Splendid Alfonsino): This bright red deep-water fish boasts a brilliant balance of rich fat and delicate sweetness. We highly recommend lightly searing the skin with a blowtorch (aburi style) to release its savory aromatic oils.
Hokkaido Scallops: Plump, sweet, and perfectly tender.