Why Many People Dislike Uni — and What Uni Really Tastes Like
Many people say they dislike uni (sea urchin).
However, in most cases, the reason is not the uni itself, but the taste of alum, a food additive.
Uni Flavor Depends on Species, Origin, Season, and Processing
Uni is an extremely delicate ingredient.
Its sweetness, aroma, and aftertaste vary greatly depending on species, region, diet, season, and processing method.
Main Types of Uni
Bafun uni is rich and deeply sweet.
Murasaki uni is clean, elegant, and mild.
Other regional varieties offer different textures and levels of richness.
The Most Important Factor: Diet
Uni that feeds on high-quality kelp develops natural sweetness and umami.
Poor feeding conditions lead to bitterness and unpleasant flavors.
This is why uni from kelp-rich regions like Hokkaido is highly valued.
What Is Alum-Treated Uni?
Alum is a food additive used to keep uni from collapsing during transport.
Pros
- Stable shape
- Longer shelf life
- Easier distribution
Cons
- Bitter or astringent taste
- Suppressed sweetness and aroma
- Harsh aftertaste
Many people who dislike uni have only experienced alum-treated uni.
What Is Additive-Free Uni (Saltwater Uni)?
Additive-free uni is preserved only in saltwater, without alum.
Characteristics
- Natural sweetness and aroma
- No bitterness
- Clean, smooth finish
- Excellent balance with sushi rice
Because it is fragile and highly perishable, only select sushi restaurants use it.
Why Many Guests Start Liking Uni at Sushi Shutatsu
At Sushi Shutatsu, we primarily serve additive-free saltwater uni.
As a result, many guests tell us:
- “I didn’t like uni before, but this changed my mind.”
- “This is the first time I’ve truly enjoyed uni.”
In many cases, people disliked the alum, not the uni itself.
Why Additive-Free Uni Matters in Sushi
Sushi is about harmony between fish and rice.
Alum bitterness clashes with seasoned rice.
Additive-free uni melts into the rice, allowing sweetness and umami to unfold naturally.
This is the true taste of uni.
Final Thoughts
- Uni flavor varies by species, origin, season, and diet
- Alum-treated uni prioritizes preservation
- Additive-free uni prioritizes taste
- Many people who dislike uni simply haven’t tasted real uni yet
If you’d like to experience authentic Tokyo sushi, we welcome you to book an omakase at Sushi Shutatsu in Ogikubo.
Our chef blends Edo-style technique with Toyosu’s premium seafood to create a memorable dining experience.
