Sea Urchin Fishing Season Opens in June in Miyako, Iwate: Kyukamura Rikuchu-Miyako to Offer 'Sanriku Sea Urchin Feast' Starting June 1st

Sea urchin fishing in Miyako City begins with 'Kuchiake' (opening of the fishing grounds), determined by local conditions and growth. Fishermen use traditional methods, peering through box goggles from small boats ('Sappa-sen') to carefully harvest urchins using long poles with nets.

Located in the Sanriku Fukko National Park, the resort hotel 'Kyukamura Rikuchu-Miyako' (Miyako City, Iwate Prefecture; General Manager: Osamu Iijima) will begin its 'Sanriku Sea Urchin Feast' plan on June 1, 2026, to coincide with the start of the season.

The plan features various dishes showcasing seasonal urchin, including Miyako's summer specialty, 'Bin-Uni' (sea urchin in a glass bottle), sea urchin tofu, and an 'Ichigo-ni' hot pot flavored with sea urchin soy sauce.

◆ 'Kuchiake': Fishing Only Under Perfect Conditions Sea urchin fishing is not a daily occurrence even during the season. The local fisheries cooperative decides when conditions are optimal, with announcements made via disaster prevention speakers the afternoon prior.

◆ 'Kake-tori': Traditional Harvesting with Box Goggles and Poles In the southern Sanriku coast, including Miyako, 'Kake-tori' is the mainstream method. Fishermen use 5-10 meter long poles to retrieve urchins from rock crevices while observing the seabed. This labor-intensive work is an essential part of the region's fishing heritage.

◆ The Appeal of 'Milk Bottle Sea Urchin' Freshly harvested urchins are quickly shelled and bottled with sterilized seawater to preserve freshness. Unlike typical market-grade urchins that use alum to maintain shape (which can cause bitterness), bottled urchin allows for the preservation of its natural sweetness and texture, providing a flavor close to fresh-caught.

◆ Plan Overview: 20 Meals Daily Limit [Period] June 1 (Mon) – July 31 (Fri), 2026 [Price] From 24,100 JPY per person (tax incl.) for 1 night/2 meals (based on 2 people per room). [Menu Includes] Sea urchin tofu, various delicacies, sashimi platter with raw sea urchin, abalone, cod steamed with sea urchin sauce, fried local cod, 'Ichigo-ni' hot pot, white rice, salmon roe, and 90cc of raw bottled sea urchin.