What is the difference between BAFUN UNI & MURASAKI UNI?
Bafun uni and murasaki uni are two types of sea urchin (uni) commonly found in Japanese cuisine.
They have distinct differences in terms of appearance, taste, and seasons.
So, what is the difference...? 👇
Bafun Uni (バフンウニ)
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Looks:
Meat - Smaller and darker in color, usually deep orange or reddish.
*Uni that commonly find in Sg is Bafun uni.
Shell - It has shorter spikes, smaller in size. The shape is similar to horse poop (!)
Hence it called Bafun = Horse poop Uni. (no joke!) - Taste: Rich and creamy with a strong umami flavor. Often described as having a sweeter and more intense taste.
- Origin: Typically found in colder water. Commonly harvested in northern Japan, such as Hokkaido, Russia (Hokkaido and Russia shares same sea).
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Season: Can be find all year around. Best towards to winter season.
Murasaki Uni (ムラサキウニ)
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Looks:
Meat - Larger and lighter in color, often yellow to light orange.
Shell - It has longer spikes, bigger in size, and very dark purple in color.
Hence it called Murasaki = Purple Uni. - Taste: Milder and cleaner taste compared to bafun uni. It has a delicate sweetness and a less intense flavor.
- Origin: Found in warmer waters. Murasaki uni that commonly coming to Sg is from Hokkaido (or around Hokkaido).
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Season: Best during June - Aug
*Season is very short. That is why you won't see commonly in Sg.
Summary
- Bafun Uni: Smaller, orange-ish in color, richer, creamier, sweeter in taste, and more intense in flavor. Commonly find in Sg.
- Murasaki Uni: Larger, yellow-ish in color, milder, cleaner in taste, and more delicate in flavor. Found during Jun - Aug.
Both types of uni are highly prized in Japanese cuisine.
But their differences in flavor and texture make them unique and suitable for different culinary applications!
We will choose the most recommended Uni that available & recommended by fish seller in Toyosu market on the day of auction (Seri).
"That we called [OMAKASE] style"
Hope you will like our "[OMAKASE] Uni of the Day"!
