Ichigo-ni Abalone and Sea Urchin Canned Soup (Best Before: 2025.11.18)

Set against the backdrop of the Sanriku Sea, sea urchin and abalone are frequently caught near Hachinohe. Long ago, “Ichigo-ni” originated as a dish cooked with sea urchin and abalone by fishermen on the beach. Served as a traditional Japanese dish during the Taisho era (1912-1926), it has since become a representative local dish of Hachinohe.

The name “Ichigo-ni” comes from the fact that, when served in a bowl, the golden-yellow sea urchin sinks into the milky white juice, resembling “wild strawberries in the morning mist.” Picking and savoring the bounty of the sea is like picking wild strawberries in a bowl.

*Ichigo means strawberry in Japanese.

Original Canned Ichigo-ni
“Ichigo-ni,” a local Hachinohe dish, fully enjoys the flavor of the ocean.
However, over time, sea urchin and abalone became considered luxury ingredients, no longer readily available at home.

In 1980, “Aji no Kaku-no-ya” developed canned ichigo-ni. After three years of developing the flavor of the local dish, ichigo-ni, the company successfully canned it for the first time in Japan.

Since then, ichigo-ni has continued to evolve with the times. With the advent of canned ichigo-ni, it has become accessible again, becoming a standard dish for occasions like Obon, New Year’s parties, and smaller celebrations, earning it the reputation of “the soup of the ocean’s bounty.”

Recipe

Abalone and Sea Urchin Risotto

Ingredients:
180g risotto rice | 1/4 onion | 2 tablespoons chopped red bell pepper | 20g butter | 1 can of Ichigo-ni Abalone and Sea Urchin Soup | 60ml white wine | 150ml cream | Olive oil to taste | Salt and black pepper to taste | Parsley to taste

Instructions:
1) Drain the Ichigo-ni Abalone and Sea Urchin Soup and soak the risotto rice in the broth for about 45 minutes.
2) Melt the butter and a little olive oil over low heat. Add the chopped onion and red bell pepper and sauté for about 1 minute. Add the white wine and cook for 1 minute.
3) Add the rice and stir-fry.
4) Reduce heat to low and add the rice soaking broth in batches, adding more broth after each batch has dried up. Cook until the rice is al dente.
5) Add the cream and Ichigo-ni Combine the abalone and sea urchin soup stock, black pepper, crushed parsley, and sea salt, then cook for 1-2 minutes.

Abalone, Sea Urchin, and Mushroom Rice

Ingredients:
1.5 cups rice | 1 can of Ichigo-ni abalone and sea urchin soup | Fresh shiitake mushrooms to taste

Instructions:
1) Separate the Ichigo-ni abalone and sea urchin soup stock and soak the rice in the stock for 30 minutes. Pour the rice and stock into the rice cooker. 2) Pour all the soup ingredients from the can into the pot and add sliced fresh shiitake mushrooms. 3) Then cook as usual.

Abalone and Sea Urchin Chawanmushi

Ingredients:
1 can of Ichigo-ni Abalone and Sea Urchin Soup | 2 frozen tiger prawns | 4 eggs | fresh shiitake mushrooms to taste | 1 tablespoon mirin | 1 teaspoon Japanese soy sauce | a pinch of salt | a pinch of wolfberries | a pinch of cilantro

Instructions:
1) Separate the broth from the Ichigo-ni Abalone and Sea Urchin Soup.
2) Beat the eggs with a fork. Avoid stirring vigorously to prevent excessive air bubbles.
3) Gently pour the egg mixture into the soup and mix gently.
4) Strain the egg mixture through a fine mesh into a small bowl.
5) Add the shrimp and broth.
6) Add the wolfberries and cilantro.
7) Heat a steamer, add a small bowl, cover, and steam over medium-low heat for 6 minutes, then reduce to low heat for 2 minutes. Be careful not to use too high a firepower to avoid holes.