Location | Pacific Ocean
Species | Red Sea Urchin (Mesocentrotus franciscanus) & Green Sea Urchin (Strongylocentrotus droebachiensis)
Availability | Year-round (peak season typically in cooler months)
Size | Red Urchin: ~3"–8" across; Green Urchin: ~2"–3" across
Harvest | Hand-harvested by divers
Flavor | Both feature delicately sweet and briny roe (“uni”). Red Urchin roe is often rich and buttery, while Green Urchin roe tends to be milder yet still creamy
 
Red & Green Sea Urchins are highly coveted for their roe—commonly referred to as “uni” in Japanese cuisine. Divers carefully hand-harvest these urchins along the nutrient-rich Pacific coast to ensure optimal quality and freshness. Red Urchins typically yield larger lobes of roe with a bold, sweet flavor and a creamy texture. Green Urchins, smaller by comparison, offer a milder but equally succulent taste. Whether enjoyed raw as sashimi or added to pasta, soups, and sauces, both varieties bring an exquisite blend of oceanic sweetness and brininess to the table.