Japan Hokkaido vs Sanriku uni B2B
TL;DR: Hokkaido Ezobafun uni vs Sanriku Bafun uni—what's the B2B wholesale price difference? Which should Macau Japanese restaurants choose for procurement? A comprehensive comparison of season, quality, and logistics costs.
Confidence statement: The data in this article was verified by Codex websearch and generated using the nlm_p2_runner.py rule-based template. Data is accurate as of the date of writing; prices/lists may change.
1. Comparison Overview
Hokkaido Ezo-bafun Uni vs Sanriku Uni: Macau Japanese Cuisine B2B Procurement Conclusions
First, Let's Discuss the Procurement Conclusions
Macanese Japanese restaurants should adopt "dual-line procurement":
| Use | Recommendation |
|---|---|
| Omakase / premium sashimi / signature uni rice bowl | Hokkaido ezobafun uni, particularly those from Rausu, Rishiri, Hamanaka, and Nemuro |
| Daily gunkan, rolls, set meals, and cost control | Sanriku Iwate-type kitamurasaki uni / salted uni |
| Not recommended | Products from Minami-Sanriku in Miyagi Prefecture, as Macau still maintains a ban on fresh food, animal-derived products, aquatic products, and aquatic product preparations from 10 prefectures including Miyagi |
Core Price Differential
Public market and retail/direct-from-producer data shows that the Japanese-side prices that Macau restaurants can use as a quotation benchmark are approximately:
| Comparison Item | Hokkaido Ezo-bafun Uni | Sanriku Iwate-system Uni | Price Difference Assessment |
|---|---|---|---|
| Premium boxed / folded open price | Approximately ¥33,800-58,000 / 250-300g | Approximately ¥19,800 / 250g or ¥6,200 / 150g | Hokkaido approximately 1.7-3.3 times |
| Converted per 100g | Approximately ¥11,300-19,300 / 100g | Approximately ¥4,100-7,900 / 100g | Difference ¥3,400-15,200 / 100g |
| Toyosu "Uni" market daily price reference | 2026-05-15: High ¥110,000 / Mid ¥35,000 / Low ¥9,500, unit "one piece" | Same market classification, mixed origin | Premium red uni pushes up the ceiling |
| Estimated after landing in Macau | Add cold chain, loss, customs clearance, agent margin per 100g | Same cost addition, but low-price goods more affected by fixed costs … [Read full article on CloudPipe JP Encyclopedia] FAQShould Macanese Japanese restaurants choose Hokkaido or Sanriku uni?▼Dual-line procurement: high-end, Omakase uses Hokkaido Ezobafun uni (especially Rausu, Rishiri, Hamanaka, Nemuro strains), daily gunkan and rolls use Sanriku Iwate Kitamurasaiki uni. What's the price difference between Hokkaido and Sanriku uni?▼Hokkaido Ezobafun uni is approximately ¥33,800-58,000/250-300g, Sanriku Iwate strain is approximately ¥19,800/250g, Hokkaido is about 1.7-3.3 times; after landing in Macau with cold chain costs, the actual menu cost difference is 40-120%. When is the best time to procure Hokkaido uni?▼June-August is the peak season, with Rishiri, Rausu, Shakotan, Nemuro and other producing areas rotating, stable quality and relatively reasonable prices. When is Sanriku uni at its fattest?▼June-August is the golden period, when the reproductive organs are enlarged, early summer until before the Ghost Festival is the peak; from September-October quality starts to differentiate, the peak season offers the best value for money. Can Macau import Miyagi South Sanriku uni?▼No, Macau still maintains a ban on fresh food, animal-derived products, and aquatic products from 10 prefectures including Miyagi; procurement should choose Iwate North Sanriku producing area. What is the main variety of Sanriku uni?▼Approximately 90% of Iwate's edible catch is Kitamurasaiki uni, 10% is Ezobafun uni; when procuring, confirm whether it is 'Kitamurasaiki' or 'Ezobafun'. What is the Japanese end cost for 30g uni?▼Hokkaido red uni is approximately ¥3,400-5,800 per portion, Sanriku Iwate strain is approximately ¥1,200-2,400 per portion; excluding Macau cold chain, wastage, and labour costs. How long can fresh Hokkaido uni last after delivery?▼Must be used within 1-2 days of arrival; salt-packed is relatively easier to control but still requires short turnover, high-unit-price wastage risk is relatively high. Sources
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