A limited number of "Next Seafood Sea Urchin Flavor" will be on sale from November 1st from Ichimasa Kamo. Available at Ichimasa online shop, Ichimasa Rakuten Ichiba store, and Ichimasa M-mart store. The content is 300g (10.58oz), and the mail-order selling price is 540 yen (tax included).

Next seafood sea urchin flavor

"Next seafood" is a general term for alternative seafood using fish paste proposed by Haichi. Ichimasa's next seafood development technology, which started with crab-flavored kamaboko, has continued to evolve, providing deliciousness and surprise to the table.


"Next Seafood Sea Urchin Flavor" is a product that reproduces the rich taste and smooth texture of raw sea urchin with minced fish meat (patent pending for manufacturing method). Thorough analysis of the amino acid components of real sea urchin and reproduction of taste and texture to bring it closer to its composition. Since it does not use alum to prevent the sea urchin from collapsing, which is the main cause of sea urchin odor and bitterness, you can feel the sweetness and umami more firmly.


It is delicious as it is or heated, and goes well with various dishes. It is recommended not only as a sushi ingredient, but also for pasta and spicy sauce. With the scent that gently comes out of the nose and the texture that melts in the mouth, it is delicious enough to satisfy even those who like sea urchin. The amount of purines, which is said to be as high as 137.3 mg per 100 g of sea urchin, was not detected (0.01 mg or less per 100 g).