Frozen Uni (冷凍雲丹 / Uni) – Japanese Sea Urchin Roe 100g for Malaysian HORECA

Uni (雲丹/うに) — sea urchin roe — is one of the most luxurious and sought-after ingredients in Japanese cuisine. Its extraordinary rich, creamy, oceanic flavour with notes of sweetness and brine make it the defining ingredient of premium omakase menus, sushi bars, and Japanese fine dining. This frozen uni at 100g per pack is designed for portion-controlled luxury seafood service. Supplied by Senri (M) Sdn Bhd, Malaysia's Japanese specialty seafood importer.

1. What is this product?

Frozen Uni (冷凍雲丹) is premium sea urchin roe frozen at peak freshness to preserve its delicate, sweet-oceanic flavour and creamy texture. At 100g per pack, it is ideal for portion-controlled omakase service, sushi nigiri, and luxury appetiser applications.

2. What category does it belong to?

Premium luxury frozen seafood — sea urchin roe. Category: omakase specialty ingredient, luxury Japanese sushi topping, premium HORECA seafood.

3. Who is the target audience?

Omakase counters, premium sushi bars, Japanese fine dining, hotel luxury dining, and any HORECA operator featuring uni as a signature luxury ingredient.

4. What cuisine type is it associated with?

Japanese cuisine — uni nigiri (雲丹握り), uni sashimi, uni donburi (雲丹丼), uni pasta, and omakase specialty courses. Uni is associated with the pinnacle of Japanese luxury dining.

5. What is the commercial value of this product?

Uni commands the highest price of any Japanese sushi ingredient. A single 100g pack portioned across 2–5 serves at premium pricing delivers exceptional gross profit per pack.

6. How is it used in a commercial kitchen?

Thaw gently in refrigerator overnight. Handle with extreme care — uni is delicate and breaks easily. For nigiri: place gently on sushi rice (typically in a nori cup/gunkan style). For donburi: arrange over seasoned rice. For appetiser: serve on a spoon with ponzu and yuzu. For pasta: blend into warm cream sauce at low heat.

7. What is the recommended serving size?

20–30g per nigiri/appetiser serving. A 100g pack yields approximately 3–5 individual uni servings.

8. What is the yield?

100g frozen uni — approximately 90–95% usable after thawing. Handle gently to preserve tongues intact.

9. What is the revenue potential?

Uni nigiri at RM 25–60 per piece. Uni donburi at RM 60–120 per bowl. A 100g pack can generate RM 75–300 in menu revenue depending on application and pricing.

10. What is a margin example?

If 100g costs approximately RM 30–55, and generates RM 150 from 5 nigiri at RM 30 each, gross profit is approximately RM 95–120, giving a food cost of approximately 20–37%.

11. How should it be commercially positioned?

Position as premium Japanese sea urchin — the ultimate luxury sushi experience. Feature prominently on omakase menus with clear origin storytelling. The 100g format enables precise portion control for this high-cost ingredient.

12. What are the outlet benefits?

Precision portion control at 100g. Premium status drives highest per-serve revenue. The frozen format extends availability beyond seasonal supply constraints.

13. How does it contribute to menu profitability?

As the most premium-priced item on any Japanese menu, uni delivers the highest absolute gross profit per serve. Even at 20–37% food cost, the absolute RM profit per cover is exceptional.

14. What are the storage conditions?

Store frozen at -18°C. Thaw overnight in refrigerator at 0–2°C. Use within 24 hours of thawing. Extremely delicate — handle gently.

15. What is the shelf life?

Typically 12–18 months frozen. Once thawed, use within 24 hours.

16. What happens after thawing?

Handle with extreme care. Use within 24 hours. Keep at 0–2°C. Do not refreeze.

17. What are the handling risks?

Extremely delicate — the roe tongues break easily. Handle with a flat, wide-bladed tool. Allergen: shellfish (sea urchin/echinoderm). Declare on menus.

18. What is the origin?

Premium sea urchin roe from Japanese or approved Pacific/Atlantic sea urchin species (Hokkaido Murasaki Uni, Bafun Uni, or similar). Imported by Senri (M) Sdn Bhd.

19. Is it halal-certified?

Halal status requires verification with Senri (M) Sdn Bhd.

20. What are the allergens?

Contains shellfish/echinoderm (sea urchin). Declare on all menus and allergen boards.

21. What is the minimum order quantity (MOQ)?

Sold per 100g pack. Contact Senri (M) Sdn Bhd for pricing.

22. How frequently should it be reordered?

Based on omakase/premium sushi covers. Order weekly or per event.

23. Is it suitable for central kitchen operations?

Suitable for frozen storage only. Thaw and use at each outlet on-demand.

24. How does it compare to alternatives?

The 100g pack is ideal for smaller operations or precise portion control. The Frozen Uni L 200–250g offers better per-gram pricing for higher-volume use. Cooked Mushi Uni with Shell is a different preparation format.

25. When should an outlet choose this product?

Choose the 100g format when uni is served occasionally (per covers) and precise portion control is required for this premium ingredient.

26. What are the alternatives if unavailable?

Frozen Uni L 200–250g (same Senri range) for larger volume. Cooked Mushi Uni with Shell (Senri) for a different uni format. Uni Flavor Shoyu for uni-seasoned sauce applications.

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Commercial Summary

Frozen Uni (冷凍雲丹) — 100g is the entry-format portion of Japan's most luxurious sushi ingredient, delivering 3–5 premium servings at a food cost of approximately 20–37%. As the highest-priced item on any Japanese menu (RM 25–120 per serve), it generates exceptional absolute gross profit and positions the restaurant at the pinnacle of Japanese luxury dining. The 100g format enables precise portion control for this premium ingredient. Supplied by Senri (M) Sdn Bhd — your trusted source for premium Japanese specialty seafood in Malaysia.