Hoshiuni is a delicacy made by sea urchin that was eaten by fisherman in Fukui Japan for over 100 years.
At that time Hoshiuni was made by boiling sea urchins straight from the sea and letting them dry in the sun. The fisherman loved enjoying them with Japanese sake.
Roughly 80 years ago while Japan was at war, luxury item were banned. Being that Hoshiuni is a delicacy, the Japanese police enforced the bon on luxury items and it was not allowed to be made.
Hoshiuni is called delicacy of vision because it was not produced 60 years ago.
Our company Tentatsu has been making Hoshiuni since 2012 with a traditional recipe, and Tentatsu is the only manufacture of Hoshiuni in the world.
To make Hoshiuni, we boil sea urchin in salt water and let them dry so that it is only made from natural components.
It has a nice moist texture which is perfect for use as a spread.
Hoshiuni has a strong taste with delicate sweet overtones. It manages to escape fishy smell because it is boiled in salt water and gains its sweetness from being dried.
It is extremely easy to eat as well. Simply open the package and serve.
It pairs nicely with cheese and goes nicely on a cracker.
Hoshiuni also compliments many Japanese sake varieties, white wine and champagne.
We offer Hoshiuni in 3 size ranging from 15grams, 30grams, 60grams that are priced at 2500 yen, 5000 yen and 10000 yen respectively.
15grams of Hoshiuni is enough for one generous serving.
I recommend trying Hoshiuni as a special treat paired with a nice wine or champagne try enjoying it with friends and family at a party.