Enhance any dish with the lingering aroma of uni.
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Uni salt is a byproduct of the uni extract-making process of Fukui's Echizen area. "Uni" is the Japanese word for the edible part of sea urchin. This seasoning has been treasured for ages thanks to the unique sweetness and strong fragrance of uni that spreads across the palate with one taste. Made from pure Bafun uni extract, the simplicity of this salt suits it for a number of uses. Delicious as a luxurious furikake sprinkled over rice or white-fish sashimi or a finisher for soups or pasta, this salt offers an expanding aroma as soon as the lid is removed from any dish that makes use of its characteristic taste. Popular as a rimming salt in upscale mixology, uni salt suits wines just as well as nihonshu. There is no other seasoning like it.
- Product weight: 30 gr
- Product height: 1 cm
- Product width: 9 cm
- Product length: 15 cm
DISCLAIMER: Please be aware the common allergens and dietary restrictions listed here are directly translated from the product’s packaging and information from the seller. We cannot guarantee the presence or lack of certain allergens/animal products in the products. Please use caution for any personal health concerns when consuming these products at your own risk.
Uni Salt is produced in Fukui prefecture.
As the oldest uni merchant in Japan, Tentatsu devotes itself even today to a philosophy of honor and craft in products made to please a lord. The multi-century history of Tentatsu is intimately tied to that of Fukui, Echizen, and the feudal lords of Matsutaira who once presided over it. As an official merchant of the domain, the company was crowned Tenno-ya (King of Heaven's Shop) in 1804, with a goal of producing a long-lasting uni product for wartime. This mission led to Tentatsu's original invention and famed product: salt-stored uni. The company's current title hails from the nickname "Tentatsu", given in the Meiji era, and its shio uni products are neatly wrapped in a reproduced map of Fukui castle dating from the Edo period.