This is the pinnacle of sea urchin, the seas of ezobafun-uni, Kaze, or pronounced Kanze are best appreciated right now. Of the more than 100 varieties of sea urchins in Japan, only a few kinds are eaten, and Bafun uni, a short-spined urchin is top-notch.

But this year we find it harder to see quality, and now that spring is here, some quality appears. But throughout the winter we had very orange coloured eggs and they are not the best. The experts speculate that warmer sea temperatures, which inhibit the growth of kelp forests, and ocean acidification has played a significant role in the quality. With little to feed on, the uni are unable to develop sufficient quantities of edible roe.