Sea Urchin Bottling
The roe of sea urchin is a delicacy in many cuisines. In Japan, it is one of the top three delicacies along with mullet roe and cured sea cucumber intestines.
Kuroshima’s sea urchin is famous for its creamy and rich texture and its strong ocean scent.
Sea Urchin Catching
‘Iso no Kuchiake’, from the middle April to the early July, is the period that island fishermen are
allowed to catch something,
such as sea urchin, abalone, shellfishes and seagrasses around the island.
During the period, the beaches are lively with fishing boats and divers.
Soon after sea urchins are caught,
their shells are opened and gonads are taken out carefully.
Sea urchin of bottling
After being washed with fresh water, they are seasoned with only salt and bottled.
Any preservatives and coloring agents are not used.