Marukai Uni Hishio is a Japanese seasoning sauce made with real sea urchin and carefully aged and fermented for approximately three months. It delivers the rich, savoury character of uni in a convenient, ready-to-use format, bringing concentrated seafood umami to both Japanese and Western preparations.
Produced in Fukui Prefecture, Japan, this versatile sauce can be used directly as a finishing condiment or incorporated into pasta, risotto, dressings and composed sauces. Its smooth consistency also makes it easy to blend with cream, milk, butter or other seasonings.
What Is Uni Hishio?
Uni is the Japanese word for sea urchin, while hishio refers to a traditional fermented seasoning. Unlike products commonly described as “sea urchin soy sauce,” Marukai Uni Hishio does not contain soy sauce. It is a sea urchin-based seasoning sauce developed to capture the ingredient’s characteristic flavour and umami.
The sea urchin is aged and fermented for approximately three months, developing greater depth and a rounded savoury character.
Flavour & Texture
Uni Hishio has a concentrated sea urchin flavour with pronounced seafood umami, balanced saltiness and gentle sweetness. Its smooth, moderately thick consistency is more substantial than conventional fish sauce, allowing it to coat pasta, rice and seafood evenly.
How to Use
Shake the bottle well before each use. The sauce is ready to use directly and does not need to be diluted.
For an easy uni cream sauce, gently heat Uni Hishio with cream or milk, then toss with freshly cooked pasta. It can also be added gradually to other preparations as a seasoning, allowing the desired intensity and saltiness to be adjusted.
Culinary Applications
- Uni cream pasta and seafood pasta
- Risotto, fried rice and rice bowls
- Sashimi, particularly squid
- Grilled fish, shellfish and other seafood
- Tamago kake gohan and egg dishes
- Salad and seafood dressings
- Sauces for French and contemporary cuisine
- Grilled or steamed vegetables
Product Highlights
- Made with real sea urchin
- Aged and fermented for approximately three months
- Rich, concentrated seafood umami
- Smooth, pourable consistency
- Ready to use without dilution
- Suitable for Japanese and Western cuisine
- Made in Fukui Prefecture, Japan
- 390g glass bottle
Ingredients
Sea urchin, sugar, salt, onion, seasoning (amino acids, etc.), pH regulator, polysaccharide thickeners, spices, paprika.
Storage
Store unopened in a cool, dry place away from direct sunlight, high temperatures and humidity. Shake well before use. After opening, refrigerate at 10°C or below.
Origin
Made in Fukui Prefecture, Japan, using sea urchin sourced from Chile.
