The Humble Beauty of a Japanese Uni Harvest
It starts in the morning darkness when the water is still
Published in
4 min readDec 10, 2019
“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…
