"Yamauni" is a traditional condiment that has been used in Kawada, Sabae City, Fukui Prefecture for over 300 years.

This is a traditional condiment made by carefully rubbing together yuzu, hawk's eye chili, red Namba (red Manganji chili pepper), and salt.

It is called "mountain sea urchin," and it is said that this name was given because it looks very similar to sea urchin.

We use Aka Namba "fully ripe Shishito peppers" that are grown with care and attention to producing safe ingredients using reduced amounts of pesticides.

The yuzu used is "Kitou Yuzu," a brand of yuzu from Tokushima Prefecture.

The salt used is Echizen salt, which is famous in Fukui.

"Mountain sea urchin" is low in salt and rich in vitamins.

Its refreshing spiciness makes it a versatile condiment that enhances any dish.

Enjoy the exquisite harmony of the fresh aroma and tangy spiciness of yuzu.

■ Recommended way to eat
・Hot pot
·cooked rice
・Oden, simmered dishes
・Noodles such as soba, udon, and pasta
・Soup and miso soup
・Meat dishes (recommended for steak and yakitori)
・Natto, tofu, egg dishes
・Put it on canapés or cheese as a snack
・Mix with mayonnaise to make a salad (3 parts sea urchin: 7 parts mayonnaise)

*When mixing into dishes or soups, use a small amount at a time.

■ Best before date: October 15, 2026

*Please check the product details image for ingredients, storage instructions, etc.

Echizen Unit
Kawada, Sabae City, Fukui Prefecture. Born in a small manufacturing town surrounded by mountains on three sides, where Echizen lacquerware and eyeglass artisans gather. A simple and warm food culture is rooted here, including the sun-colored "mountain sea urchin." We want to share this ancient flavor with many people and liven up our hometown. For the Echizen Team, "mountain sea urchin" is more than just a condiment. We see Kawada as a treasure that will revitalize Fukui. Connecting your dining table with our hometown is what the Echizen Team wishes to do.