The Humble Beauty of a Japanese Uni Harvest

It starts in the morning darkness when the water is still

All photos by Johnny Fogg

“We can only go out when the ocean is like glass,” I am told by an uni fisherman preparing for his morning work on Japan’s remote Rebun Island off the northwestern tip of Hokkaidō.

Hokkaidō is famous for its seafood. The nearly year-round cold waters offer a bounty of…