Maruhide is the premier uni processor in the United States trusted by Michelin chefs, fine restaurants, and other distributors.

Maruhide is the premier uni processor in the United States trusted by Michelin chefs, fine restaurants,and other distributors.

Maruhide Marine Products, Inc. is one of the oldest Uni processors in Long Beach, CA
Sea Urchin with Osetra Caviar, Coconut Cream, Coriander Oil, Radish & Cashew
INGREDIENTS
- 12 pcs Sea Urchin Harvest Uni Gold
- 20g Osetra caviar
- 1 tsp salt
- 1 tsp sugar
- Juice and zest of 1 lime
- 100ml grapeseed oil
- 2 radish, thinly sliced
SEA URCHIN WITH OSETRA CAVIAR, COCONUT CREAM,
CORIANDER OIL, RADISH & CASHEW
SERVES 2
- 1 bunch coriander, chopped
(including stems)
- 50g roasted cashews, chopped
- coriander leaves, to serve
- ice plant leaves, to serve (optional)
- 1 tin coconut cream
NOTE
This recipe begins with gently curing the sea urchin. This removes excess moisture and intensifies the flavour. If you can’t find caviar for this recipe it will work perfectly well without it.
METHOD
1. To cure the urchin – lay the urchin pieces out flat onto a plate, mix the sugar and salt together and sprinkle over the urchin on all sides. Allow to cure for 5 - 10 minutes, apat dry with paper towel and set aside.
2. For the coriander oil – place the coriander into a blender with the lime zest, a pinch of salt and the oil and blend together until smooth. Set aside.
3. For the coconut cream – open the tin and spoon out the thick coconut cream into a bowl, discarding any liquid that has separated at the bottom. Mix the thick cream well with a spoon to form a smooth consistency.
4. To assemble – spread the coconut cream in a circle on a plate and dress with the coriander oil. Arrange 6 urchin pieces on each plate and dress with the lime juice, sprinkle over the chopped cashews, the sliced radish, and the ice plant. Finish with a small amount of caviar on each urchin.

The Legacy Continues

Hideo Kawamura founded Maruhide Marine Products in 1975. He came to the United States with only $400 in his pocket but with a humble dream to make a name for himself. Hideo started working in the kitchen as a dishwasher, staff, and bartender. One day, he saw sea urchin being thrown away and saw a business opportunity.

Determined, he looked for investors and started Maruhide Marine Products. Our company started as a small factory uni processor in Long Beach, California. He saw everyone in the United States working 8 hours a day. As a foreigner, he had a mindset of working twice as many hours in order to succeed. Hideo believed in only selling the best uni he could get his hands on. His resilience and dedication to his craft allowed MMP to become the most successful uni factory in the United States today. Today, our factory is over 10 times the size, and we had tremendous growth.

Sea urchin was Hideo’s heart and soul, and his legacy continues. His family is dedicated into preserving the original business model trusted by the culinary community, that uni should be cracked, packed, and shipped on the same day to ensure freshness.

Our Mission

Maruhide exists not only to celebrate his legacy, but also to build the company for our future generations. We hope to connect people and bridge communities through delicious food experiences. We’re here to give back to our community, which allowed us to live the American Dream and support our family.

There is a Japanese adage, Go-en, which means serendipitous encounters that result in long and meaningful relationships. We hope our products bring people together at the dinner table and bring you a moment of happiness.