Complete B2B Guide to Seasonal Japanese Sea Urchin Supply (Inari Global Foods Core Business File)

Procurement version, not exchange-style precise daily pricing. Public market data (Sapporo / Toyosu / OpenGov) mostly only lists the generic「 uni」category, without consistently breaking downエゾバフン / キタムラサキ / バフン; the Sapporo Central Wholesale Market explicitly states that the「 uni」market price is quoted per「 piece」, not per kg. All JPY/kg figures below are procurement judgment ranges calculated using market prices, 250g bento boxes / assorted packs / 100g salted packs, plus Hong Kong-Macau import costs at 18-35% margin.

Target audience: Inari Global Foods sales team, Macau Japanese restaurant procurement head chefs, omakase ingredient managers, internal wholesale trade training.

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1. Sea Urchin Variety Differences (Bafun vs Murasaki vs Ezo-Bafun)

1.1 Name Corrections (Most Common Trade Errors)

Japanese Official Name	Chinese Common Name	Common Terms Used by HK/Macau Restaurants	Correct Correspondence
バフンウニ Bafun-uni	Horse Dung Sea Urchin	Horse Dung / Red Uni	Broadly refers to Bafun; common in Honshu spring season
エゾバフンウニ Ezo-bafun-uni	Ezo Horse Dung Sea Urchin	"Hokkaido Horse Dung"	Premium Hokkaido Red Uni主力, not the same as "Ezo Murasaki"
ムラサキウニ Murasaki-uni	Purple Sea Urchin	Purple Sea Urchin	Honshu coastal Purple Sea Urchin
キタムラサキウニ Kita-Murasaki-uni	Northern Purple Sea Urchin	"Hokkaido Purple Sea Urchin" / White Uni	Hokkaido's main White Uni variety

Important: When Hong Kong and Macau restaurants say "Hokkaido Horse Dung," they are almost always referring to エゾバフン, while "Hokkaido Purple" refers to キタムラサキ. The trade term "Ezo Purple" is a misnomer—there is no such classification in proper Japanese.

1.2 Flavor, Color, and Texture Comparison

Variety	Chinese Name	Color	Sweetness	Bitterness / Astringency	Texture	B2B Positioning
エゾバフンウニ	Ezo Horse Dung / Hokkaido Red Uni	Orange-red to deep orange	Highest	Deeper red color can bring slight えぐみ (astringency), but sweetness is also strong	Rich, creamy, heavy umami	Premium omakase, uni rice, sashimi centerpiece
バフンウニ	Horse Dung Sea Urchin (Honshu)	Orange, smaller beads	High	Varies by origin and processing; bitterness can be more pronounced than Ezo	Concentrated, shorter texture, explosive flavor	Honshu spring supply filler, off-peak Hokkaido season
キタムラサキ / ムラサキ	Purple Sea Urchin / Northern Purple / White Uni	Pale yellow, cream	Medium to high	Generally less bitter, clean finish	Elegant, larger beads, lighter mouthfeel	Sushi, gunkan, rolls, value-for-money supply

Key B2B Selling Points:
- エゾバフン: Sell "rich, sweet, orange-red, premium"
- キタムラサキ: Sell "clean, pale yellow, delicate sweetness, consistent"

For customers avoidance of bitterness: Yellow/or lighter batches (White Uni) are generally safer than dark red batches; however, deep orange-red batches have higher visual value and are suitable for plating centerpieces.

1.3 Required B2B Quotation Fields (Avoid Vague "Hokkaido Sea Urchin" Quotes)

When placing orders, require suppliers to specify clearly:

species + origin + pack weight + pack style + alum/alum presence + harvest date + packing date + expiry + air shipment date

Reason: キタムラサキ vs エゾバフン—the same 100g block can differ in cost by 1.5-2.5 times; vague quoting will lead to losses.

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2. Seasonal Comparison Table for Three Major Production Regions (12 Months × Hokkaido / Aomori / Sanriku)

2.1 Hokkaido Region Month-to-Origin Matching Table

Month	Rausu	Rishiri / Rebun	Shakotan / Otaru	Southern Hokkaido: Matsumae / Esashi / Okushiri	Procurement Recommendation
January	エゾバフン begins	Few	Few	Few	Rausu high-end, limited volume; high winter risk
February	エゾバフン	Few	Few	Few	Good sweetness, but weather/flight risk
March	エゾバフン	Few	Few	Partial southern Hokkaido	Premium red uni can be main product
April	エゾバフン	Rebun キタムラサキ begins	Few	Partial	Red uni still relatively high
May	エゾバフン	キタムラサキ	Otaru begins mid-May	Esashi etc.	HK/Macau supply starts stabilizing
June	Final phase	エゾバフン + キタムラサキ	Shakotan / Otaru peak	Southern Hokkaido	One of the best procurement months
July	Few	Rishiri エゾバフン peak	Shakotan peak	Okushiri	Hokkaido main season, high quality but competitive pricing
August	Few	Peak end phase	Peak end phase	Okushiri	Last stretch of good quality
September	Few	キタムラサキ final phase	Few	Southern Hokkaido begins	Red uni declines, white uni fills in
October	Few	Few	Few	Southern Hokkaido キタムラサキ	Quality fluctuates, price may not be low
November	Few	Few	Few	Matsumae etc.	Limited volume, purchase by lot
December	Few	Few	Few	Matsumae etc.	Year-end demand pushes prices up, buy cautiously

2.2 Aomori (Mutsu Bay) Season

Month	Aomori Sea Urchin Status	B2B Positioning
April-May	Mutsu Bay キタムラサキ begins	Early spring stopgap before Hokkaido peak
June-August	Mutsu Bay + Hachinohe + Shimokita Peninsula, peak	Cost alternative during Hokkaido peak
September	Final phase	Transition from Hokkaido end-of-season
October-March	Very few / not procured	Switch to frozen/salted inventory

Note: Aomori sea urchin is mostly キタムラサキ (white uni), not red uni; cannot be sold as Ezo-bafun.

2.3 Sanriku (Iwate / Miyagi) Season

Month	Iwate: Hirono / Northern Sanriku	Miyagi: Southern Sanriku	B2B Procurement Recommendation
May-August	キタムラサキ / エゾバフン peak	キタムラサキ season	Iwate available; Miyagi banned from HK/Macau market
September-October	Final phase	Final phase	Iwate Hirono Uni Ranch has stable quality narrative
November-April	Few	Few	Switch to frozen inventory

Post-earthquake recovery: Following the 2011 Great East Japan Earthquake, Sanriku sea urchin farming/harvesting has gradually recovered over nearly 13 years. Hirono Town, Iwate established Uni Ranch farming facilities, creating stable quality and differentiated branding. However, regardless of quality, Miyagi sea urchin cannot be procured for the HK/Macau market due to the 10-prefecture ban.

2.4 Monthly Origin Best-Match Recommendations (Annual Procurement Map)

Month	First Priority Origin	Second Choice	Filler / Rush Order
January-March	Rausu エゾバフン (high-end)	Flash-frozen inventory	Salted pack
April	Rausu + early Rebun	Aomori Mutsu Bay	Frozen
May	Rebun + Otaru	Aomori + Southern Hokkaido	Early Iwate
June	Shakotan + Rishiri (golden month)	Rausu end phase	Iwate Hirono
July	Rishiri + Rebun + Shakotan (peak season)	Iwate Uni Ranch	Aomori
August	Rishiri / Rebun end phase	Shakotan end phase	Iwate
September	Southern Hokkaido キタムラサキ	Iwate end phase	Aomori end phase
October	Southern Hokkaido	Flash-frozen inventory	Salted
November-December	Matsumae limited	Flash-frozen inventory	Salted pack / imported California/Chile sea urchin (secondary option)

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3. Inari Year-Round Supply Strategy (Frozen + Rotating Production Regions + Alternative Varieties)

3.1 Three-Tier Supply Structure

Mid-to-high-end Japanese cuisine, Uni bowls, Gunkan

Tier	Channel	Applicable Months	Customer Segment
Tier A: Origin Air-Freight Fresh	Hokkaido / Aomori / Iwate → Toyosu → HK → Macau	Apr-Sep (Peak Season)	Omakase, Premium Sushi, Sashimi-focused
Tier B: Broken/Lump Fresh	Same as above, delivered to store within 48h	May-Sep primarily
Tier C: Quick-Frozen IQF / Brine Pack Inventory	Seasonal inventory or California / Chile frozen	Oct-Mar (Off-season)	Processing, Rolls, Emergency, Monthly contract basic volume

3.2 Frozen vs. Fresh Cost Comparison (Procurement Perspective)

Form	100g Cost JPY	100g Cost HKD	Shelf Life	Flavor Discount vs. Fresh	Applicable Scenarios
Fresh Broken 150g	800-1,800	280-630	2-3 days	100% (Baseline)	Omakase, Sashimi, Uni bowl
Fresh 100g Brine	400-800	140-280	4-7 days	88-92%	Gunkan, Rolls
Quick-Frozen IQF 1kg	2,400-5,500	84-193	6-12 months	70-80%	Sauces, Uni pasta, Processing
California / Chile Frozen	2,000-4,000	70-140	6-12 months	60-70%	Emergency, Monthly contract basic volume

3.3 Excluded Prefecture Rules (Mandatory)

Hong Kong and Macau currently still ban aquatic products from 10 Japanese prefectures: Tokyo, Fukushima, Chiba, Tochigi, Ibaraki, Gunma, Miyagi, Niigata, Nagano, Saitama.

Inari Procurement Red Lines:
1. ❌ Never procure Miyagi uni (even with origin certificate, even if 30% cheaper)
2. ❌ All aquatic products from Fukushima and Chiba coastal areas
3. ❌ If exporter cannot provide official health certificate + origin certificate + packaging location certificate → Cancel order
4. ✅ Priority: Hokkaido, Aomori, Iwate (Hirono / Northern Kuji), Nagasaki
5. ✅ Archive all batches: Origin, processing location, packaging location, catch/processing date, official health certificate scan

Source: Macau Government Announcement 2025-06-30 / HK Gov aquatic products controls 2025-06-30

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4. Four B2B Lead Time Tiers

Tier	Customer Type	Order → Store Arrival	Minimum Order Quantity	Price Premium	Inari Service Scope
L1 Urgent Order	Emergency replenishment, banquets, omakase menu changes	Within 24 hours	1-3 trays	+20-35%	Direct delivery from Hong Kong warehouse stock / Macau warehouse stock
L2 48h Fresh Air Freight	Core fresh seafood orders	48 hours	From 5 trays	Base price	Air freight from Japanese origin → HK → MO via bridge
L3 Weekly Order	Stable sushi shops, Japanese restaurants, sea urchin rice restaurants	5-7 days	From 10 trays	-5-10%	Pre-ordered Japanese auction sourcing, fixed Tuesday / Friday delivery
L4 Monthly Contract	Chains, hotel F&B, casino dining	Rolling 7-30 days	From 50 trays / month	-10-18%	Monthly quota, price lock, replacement for damaged goods, 30 / 45-day monthly settlement

4.1 Logistics Lead Time Timeline

Day 0  | Japanese origin / Toyosu auction sourcing (early morning 03:00-05:00 JST)
Day 0  | 0-4°C packaging, JFA health certificate, customs documentation
Day 0  | Air freight to HKG on flights after 17:00 JST
Day 1  | 04:00-08:00 HKG arrival, document verification, transfer to refrigerated truck
Day 1  | Hong Kong-Zhuhai-Macao Bridge (HZMB) Macao Cross-Border Cargo Transfer Terminal (24h operation)
Day 1  | 11:00-14:00 Inbound to Macau warehouse, IAM quarantine inspection
Day 1  | 15:00-19:00 Macau restaurant delivery
Day 2  | Ready to serve for breakfast/lunch service

HZMB advantage: 24-hour operation, temporary power supply berths for refrigerated trucks, and 2-4 hours faster than crossing via Shenzhen Bay / Lok Ma Chau.

Source: HZMB Macao Cross-Border Cargo Transfer Terminal

4.2 Macau Import Process (Required for Every Batch)

1. At least 1 working day before import: complete import license, declaration form, and original official health certificate from the export location
2. Municipal Affairs Bureau (IAM) mandatory inspection and quarantine for live, chilled, and frozen animal-origin foods
3. Source information: fishing vessel / farm / processing plant / packaging facility address
4. Cold chain channel at the Macau port of the Hong Kong-Zhuhai-Macao Bridge
5. Keep 0-4°C temperature-control records for delivery vehicles for ≥6 months

Sources: Macau PS-1102 Import License / IAM Imported Seafood Quarantine

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5. Impact of China’s Reopening Timeline on Market Volatility (2023-2026 timeline)

5.1 Complete Timeline

Date	Event	Impact
2023-08-24	ALPS treated water discharge began, and China fully suspended imports of Japanese seafood products	Japan’s seafood exports to China plunged from around JPY 87.1 billion to JPY 6.1 billion for the full year (2024)
2025-06-29	Announcement No. 140 of 2025 by China’s General Administration of Customs: conditional resumption of imports of seafood products from certain regions of Japan	10 prefectures and metropolitan areas, including Miyagi, remained banned; companies were required to re-register and provide health certificates and radioactive substance testing
2025-07-15/17	China published a market access list covering 449 Japanese seafood products, explicitly including scallops	Scallops, mackerel, and other products were legally reopened for import
2025-11-05/07	The first shipment of around 6-6.6 tonnes of frozen scallops from Hokkaido was sent to China	First resumed shipment after the ban
2025-11-19	Due to a diplomatic dispute between Japan and China, China effectively suspended imports of Japanese seafood products again	Registration procedures for around 700 export facilities stalled
2026-05 (current status)	The China channel remains unstable / unreliable	Sea urchin / scallops continue to flow into non-China markets

Sources: Chinese Government Announcement No. 140 of 2025 / JETRO / TBS News 2025-07 / AP 2025-11-07 / Nippon/Jiji 2025-11-19

5.2 Impact on Japan Sea Urchin Export Unit Value (HS 030821)

Year	Export Volume kg	Export Value USD	Average Unit Price USD/kg
2022	266,254	58,650,000	220
2023	291,913	57,660,000	198
2024	305,917	54,890,000	179

Interpretation: Volume increased, but average prices fell by 18-19%. Chinese buyers exited the market, supply was redistributed to other markets, and average prices were pulled down.

5.3 2024 Sea Urchin Export Destination Ranking (Unit Price Reflects Premium Positioning)

Destination	Export Volume kg	Export Value USD	Unit Price USD/kg	Market Characteristics
United States	103,301	23,660,000	229	Top-tier omakase and premium Japanese dining on the West Coast
Hong Kong	52,294	8,340,000	159	High-volume market, redistribution / mixed specifications, mainly wholesale-driven
Singapore	24,744	5,480,000	222	Premium dining market, with unit prices close to the United States
Macau	n/a itemized data	(total fish and seafood products: 43.7m)	n/a	Mainly supplied through wholesale channels via Hong Kong

Sources: Tridge Japan sea urchin HS030821 export data / Macau Japan fish imports / MAFF 2024 export statistics PDF

5.4 Shift in Market Flows

• China’s 2024 share: Fell from the previous 24-29% to 0.1% (FAO GLOBEFISH report)
• 2024 exports of agriculture, forestry, and seafood products to markets “excluding China + Hong Kong”: +15.4%
• 2025 scallop exports increased by JPY 21.1 billion: Mainly driven by Vietnam processing replacing the China processing chain
• 2026 outlook: The China channel for sea urchin cannot be treated as having recovered; premium sea urchin will continue flowing to the United States, Hong Kong, Singapore, and Thailand

Impact on Inari’s procurement strategy:
1. Short term (2026): If China suddenly reopens again, competition for premium Japanese sea urchin / scallops will push procurement costs higher
2. Medium term: Demand in Hong Kong and Macau remains stable; prices are mainly driven by Japan’s domestic seasonality, yen weakness, and procurement competition from the United States / Singapore
3. Risk planning: Sign monthly contracts to lock in 20-30% of quarterly demand and reduce the price shock from any sudden reopening by China

Sources: FAO GLOBEFISH analysis of China’s ban / MAFF 2025 PDF

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6. B2B Procurement Price Comparison (Japan / HK / Macau)

6.1 Japan Wholesale Procurement Price Reference Range (JPY/kg)

Year	エゾバフン Hokkaido Red Uni	バフン General Bafun Uni	キタムラサキ White Uni	Notes
2024	38,000-86,000	28,000-55,000	22,000-48,000	The average price of domestic uni in the Tokyo market was around the 30,000 level; premium-grade Hokkaido red uni can be significantly above the average
2025	42,000-95,000	30,000-60,000	23,000-57,000	Driven higher by a weaker yen, overseas demand, and Hokkaido-branded products
2026 YTD	45,000-100,000+	32,000-65,000	24,000-60,000	Sapporo daily market quotes show “uni” at a median of JPY 1,728-2,376 per piece, with high-end prices reaching JPY 10,800

6.2 Common Conversions for Ori Packs / Trays / Saltwater Packs

Packaging	Weight	Japan Price (JPY)	Converted JPY/kg
100g saltwater pack	100g	4,000-8,000	40,000-80,000
Premium Rausu 150g ori pack	150g	8,000-18,000	53,000-120,000
250g bento box (white uni)	250g	5,850-14,200	23,400-56,800
250g bento box (red uni, Grade B)	250g	9,300	37,200
250g gift box (red uni, Grade A)	250g	21,600	86,400

6.3 Hong Kong and Macau B2B Landed Price Comparison (HKD/100g, 1 JPY ≈ 0.050 HKD + 18-35% import margin)

Type	Japan Benchmark JPY/kg	FX-only HKD/100g	HK/Macau B2B Landed Wholesale HKD/100g	Corresponding Inari Grade
エゾバフン Hokkaido Red Uni	45,000-100,000	225-500	300-680	A+ Grade
Premium Rausu / Rishiri / Rebun Red Uni	70,000-120,000+	350-600+	470-820+	S Grade (flagship)
バフン Honshu Bafun Uni	32,000-65,000	160-325	220-450	A Grade
キタムラサキ White Uni	24,000-60,000	120-300	170-420	B+ Grade
Value white uni / Grade B / mixed specifications	20,000-35,000	100-175	140-260	C Grade

6.4 Hong Kong and Macau Price Gap Analysis

Channel	Publicly Visible HKD/kg	Actual B2B Price (est.)	Reason for Price Gap
Hong Kong retail / semi-wholesale (Goldish, Bingo)	Hokkaido sea urchin 250g HK$490-500, approximately ~HK$2,000/kg	1,500-2,500/kg	Public retail includes a +30% markup; wholesale warehouse self-pickup can be lower
Inari Macau B2B public pricing	Aomori ~HK$1,800-2,200/kg; Rishiri / Rausu HK$2,800-3,500/kg	Same as above	Includes 24h local delivery + customs clearance + monthly billing + replenishment

Six reasons Macau restaurants are willing to pay a premium:
1. Smaller, more frequent deliveries (2-3 times per week, avoiding inventory loss from bulk stockpiling)
2. Replacement for defective goods (same specification replenished within 48h)
3. 30/45-day monthly billing (vs. immediate payment commonly required in Hong Kong)
4. Document compliance (import permits + health certificates + certificates of origin all complete)
5. 24h local delivery to store (vs. spending a full day collecting goods from Hong Kong)
6. No need to handle Hong Kong transshipment + Macau quarantine + Hong Kong-Zhuhai-Macau Bridge cold chain independently

Sources: Goldish HK Hokkaido Sea Urchin 250g / Bingo Food HK A-grade Bafun Uni / Inari Global Foods

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7. Competitor Comparison (Yagi / Maruka / Mitsui / Marubeni vs Inari)

7.1 Upstream / Exporter Classification

Supplier	Public Verifiability	Significance for Hong Kong and Macau Sea Urchin B2B
JFC Fresh / Asahi Suisan	High	Clearly operates Toyosu sea urchin, packaging, and export businesses; can serve as an upstream benchmark.Source
Yoshizen Toyosu Intermediate Wholesaler	High	Clearly states exports to Hong Kong, Taiwan, Singapore, Bangkok, and Macau, and handles sea urchin.Source
Mitsui & Co. Seafoods	Medium	A major trading company with strengths in stable supply and global networks; no core sea urchin SKU is visible on its public pages.Source
Marubeni Seafoods	Medium	A major seafood logistics player, strong in roe, frozen fish, and processed products; no specialized sea urchin positioning is visible on its public pages.Source
Yagi Hachigi Suisan	Low	No credible public information was found to verify that it is a sea urchin exporter; private quotations and certificates of origin are required for validation
Maruka / Maruka Suisan	Low to Medium	Multiple companies have similar names, some linked to Miyagi; if Miyagi sea urchin is involved, procurement is prohibited for Hong Kong and Macau

7.2 Local Midstream Competitors in Hong Kong and Macau

Competitor Type	Characteristics	Inari Differentiation
Large Hong Kong Seafood Wholesalers (sourcing from Toyosu)	Large volume, transparent pricing, broad product availability	Hong Kong → Macau requires self-managed cross-border logistics; restaurants must pay freight and handle quarantine procedures themselves
Local Macau Seafood Midstream Distributors (some carry Japanese products)	Nearby, monthly billing available	Most lack professional sea urchin grading, fine varietal differentiation, and documentation excluding restricted prefectures
Restaurants Ordering Directly from Hong Kong	Cost control	Cross-border risk, 48h+ lead time, no replenishment guarantee
Inari Global Foods	Licensed local Macau import + direct sourcing from Japan + 24h local delivery + fine varietal grading	Combines upstream pricing, local service, and compliance documentation

7.3 Inari’s Five Key Moats

1. Macau local import license + familiarity with IAM quarantine procedures: smooth import process for every shipment, avoiding 0.5-2 days of delay
2. 24h cold-chain route via the Hong Kong-Zhuhai-Macau Bridge: 48h from origin to kitchen, which Hong Kong suppliers cannot offer
3. Fine varietal grading and pricing (エゾバフン / キタムラサキ / tray-packed / saltwater quoted separately): avoids mixed quoting under the generic label “Hokkaido sea urchin”
4. Complete restricted-prefecture compliance documentation: every batch includes certificate of origin + health certificate + processing-site certificate
5. B2B service bundle: weekly allocation + monthly contract + replacement for defective goods + monthly billing + omakase seasonal box

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8. Inari Differentiated Positioning (Core Sales Copy)

8.1 Anti-positioning: What We Do Not Do

❌ We do not compete in a price war as “Hong Kong’s cheapest uni”
❌ We do not offer a single-product supply model based only on “Japanese uni available” (no differentiation)
❌ We do not accept purchase orders from restricted prefectures such as Miyagi

8.2 Positive Positioning: What We Do

A uni supply chain management partner for Macau Japanese restaurants, not simply a uni wholesaler.

Core promise:
- Japan air freight 2-3 times per week
- 24-hour local delivery, 48 hours from origin to kitchen
- Full 0-4°C temperature-control records throughout the journey
- Hokkaido peak + Aomori/Iwate off-season matrix (stable supply across all 12 months)
- Clearly excludes restricted origins such as Miyagi
- weekly allocation / monthly contract / omakase seasonal box / net 30-45 days

8.3 Recommended Sales Tools

1. B2B sales sheet: comparison table of “buying through Hong Kong vs Inari’s local Macau supply”
2. Seasonal procurement map: 12-month origin map + estimated price range PDF
3. omakase seasonal box: monthly chef’s selection of 3-4 trays (aka + shiro combination), targeting premium clients
4. Transparent B2B price list: updated weekly, categorized by species + origin + grade

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Data Sources / Related Verification

This article is compiled from internal FactcheckDocs (MO_datatable_uni_seasonal_supply_v1.md), with reference to public official information in the MO region and industry documents. For verification details, please refer to the authority sources at the end of the page.

• MO_datatable_比較型查詢_新鮮vs冷凍海膽_v1.md
• MO_datatable_Inari_帆立貝批發條款_v1.md
• JP_datatable_海膽供應鏈_v3.md

Frequently Asked Questions

What Areas of Japanese Seafood Products Are Banned in HK/Macau? Can Sea Urchin Be Imported?

A: Currently (as of May 2026), Hong Kong and Macau still ban seafood from Japan's **10 affected prefectures**: Tokyo, Fukushima, Chiba, Tochigi, Ibaraki, Gunma, **Miyagi**, Niigata, Nagano, and Saitama. Sea urchin from Hokkaido, Aomori, and Iwate (Hirono / Northern Kuji area) **can be imported**, but requires complete official health certificates, origin documents, processing facility certificates, and packaging location certificates. Miyagi sea urchin **must absolutely NOT be purchased**.

Why Do "Hokkaido Sea Urchin" Quotes Vary by 1.5-2.5 Times?

A: Because "Hokkaido sea urchin" includes two main species: `エゾバフン` (Ezo bafun / aka uni, premium grade) vs `キタムラサキ` (Kita murasaki / shiro uni, relatively better value). From the same production area, same 100g slab format, aka uni can be 1.5-2.5 times the price of shiro uni. Quotes must specify species + origin + grade.

When Is Hokkaido's Fishing Closure Period? How Is Supply Maintained During Off-Season?

A: Hokkaido sea urchin peak season runs June-September, with fishing bans in various zones from October-March (e.g., certain Shakotan areas banned from late August through November). Inari uses a three-tier supply system: Tier A - air-fresh from origin (peak season) + Tier B - assembled slab format (May-September) + Tier C - quick-frozen IQF / brine pack inventory (October-March off-season / emergency). Rausu still has high-end `エゾバフン` available January-March.

China Lifted Japan Seafood Ban in June 2025 — Has Sea Urchin Become Cheaper?

A: **Completely the opposite**. China legally resumed restricted imports on June 29, 2025, but resumed de facto suspension on November 19, 2025 due to diplomatic tensions; as of 2026, the China route cannot be relied upon. Sea urchin flows have instead concentrated toward the US (unit price USD 229/kg), Hong Kong, and Singapore (USD 222/kg), making Japanese premium sea urchin supply actually tighter. Long-term, if China suddenly stabilizes and reopens, it will drive up competition costs for Hong Kong/Macau buyers.

Can Macau B2B Customers Get 24-Hour Rush Orders?

A: Yes, but **with conditions**: 1) Customer must be on monthly contract or weekly order registry; 2) Rush order specs must be within current Hong Kong / Macau warehouse inventory; 3) Rush order premium is approximately +20-35%. For entirely new customers + special specifications, fastest is 48 hours (origin air freight → HK → Macau).