The Difference between Uni-Shoyu and Uni-Hishio Sea Urchin Sauces
“Uni (雲丹)” is the luxurious sushi ingredient known as sea urchin in English. The brown roe has plenty of natural distinctive umami and is loved by many people.
Uni is not only used as a sushi topping, but the sea urchin roe is actually widely used in Japanese cuisine.
Uni-Hishio Sea Urchin Sauce and Uni-Shoyu Sea Urchin Soy Sauce
For example, when I think of the sauce made with sea urchin, what come to mind right away are “Uni-Hishio (雲丹醤)” and “Uni-Shoyu (雲丹醤油)”.
They are both available on some online shopping sites outside of Japan. Therefore, for those who are interested in the sea urchin sauce, today I want to talk about the difference between the Uni-Hishio and Uni-Shoyu.
As I wrote about the former Uni-Hishio in the past article, the sea urchin sauce is known as a specialty of Fukui Prefecture and is made with sea urchin, sugar, salt, onion, amino acid, polysaccharide thickener, spices, and paprika pigment.
On the other hand, this Uni-Shoyu sauce mainly consists of soy sauce, sake lees, fermented rice seasoning, sea urchin paste, salted sea urchin, salt, starch, sugar, sorbitol, alcohol, and paprika pigment.
From the ingredient list, I think the Uni-Hishio is a sauce that makes the most of the natural umami taste of sea urchin. It is made by fermenting and aging salted sea urchin.
Uni-Shoyu is a soy-sauce-based sea urchin sauce as “Shoyu (醤油)” means soy sauce in Japanese. This sauce has a dark brown color that comes from its base soy sauce.
The Uni-Hishio sauce is smooth and quite mellow. It has a gentle yet rich sea urchin flavor.
The Uni-Shoyu sea urchin soy sauce is slightly coarse in consistency and strong in taste compared to the Uni-Hishio sauce.
This sauce is characterized by its outstanding combination of sea urchin and soy sauce as well as having a right amount of salt.
Both Uni-Hishio and Uni-Shoyu can be used in the same way. They especially go well with Sashimi, pasta, and plain foods like fresh vegetables and Tofu.