Sea Urchin Paste / Neri-uni & Bottled Uni

Neri-uni / Bin-uni (練りうに / 瓶うに) · Japan (Sanriku/Tohoku, Kyushu) — alcohol- or salt-preserved sea urchin
Meat & Seafood Uni Chilled Growing export

Beyond fresh uni, Japan produces shelf-stable preserved sea urchin: neri-uni (paste) and bin-uni (bottled, alcohol/salt-cured), which travel far better than fresh roe. These are used as gourmet condiments, pasta/sauce bases and sushi toppings in restaurants abroad. The preserved format opens markets where fresh uni logistics are impractical. Shipped chilled.

The supplierSpecialist uni houses producing alcohol/salt-cured paste & bottled uni; gourmet-condiment positioning.
Why it sells abroadShelf-stable preserved uni; long-distance-friendly gourmet condiment

Buyer's brief ✓ SOURCES VERIFIED

CertificationsHACCP (confirmed: mandatory in Japan). EU-approved establishment for echinoderms required for EU-bound: regulatory framework, not verified per processor. Sanriku/Tohoku (e.g. Iwate/Yamada Bay) and Kyushu are recognized for cured/alcohol- or salt-preserved uni (confirmed regional sourcing). No producer-specific cert verified.
Pack formatsGlass jars (50-130g); tubs; cartons.
Shelf lifeChilled ~3-6 months (cured); some frozen variants longer.
StorageChilled 0-10C for cured/bottled; frozen -18C for frozen variants.
Minimum orderTypical: by carton
Lead timeTypical: 2-4 weeks
CapacityTypical: specialty volume
Container loadTypical: LCL/part-reefer
PricingTypical: $80-250/kg equivalent (high-value condiment)
OEM / private labelYes (jar size/brand to spec).
Wholesale & MOQGlass jars / tubs, chilled; MOQ by carton
Key exporters & distributorsJapanese uni processors, gourmet seafood exporters
Export regulationHACCP; alcohol content declaration (bin-uni often contains ethanol); additive/allergen labeling; EU approved-establishment for echinoderm products. HS 1605 (prepared/preserved mollusc/other aquatic invertebrate).
Market demandGrowing gourmet-condiment demand in US/EU/Asia
How to source itUni processors (Sanriku/Tohoku, Kyushu) -> gourmet exporter -> overseas importer.
Verified sourceshttps://www.maff.go.jp/e/policies (HACCP mandatory)
MakerJapanese uni processors (e.g. Iwate/Yamada-bay & Kyushu houses)
OriginJapan (Sanriku/Tohoku, Kyushu) — alcohol- or salt-preserved sea urchin
CategoryMeat & Seafood / Uni
Available inUS, HK, SG +3 more
HandlingChilled
Price tierPremium
ChannelSpecialty
Export readinessGrowing export
HS code1605
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Profile maintained by Japonity (japonity.com), May 2026. General sourcing information only — confirm current availability, pricing, MOQ and the destination market's import rules with the maker or exporter before contracting. Japonity is not affiliated with this brand.