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甘えび

Amaebi shrimp (Alaskan pink shrimp)

Characteristics

One of the delicacies of Ishikawa Prefecture. The amaebi fishing seasons are from May to June and from September to October. The fresher the shrimp, the more elastic they are. The best way to enjoy fresh amaebi shrimp is to eat them raw as sashimi. Gourmets cannot resist their sweet head. When you eat amaebi with their bluish-green eggs, you can enjoy them as sashimi mixed with the eggs or soak the eggs in soy sauce or salt. Every year from January through May, shrimp pot fishing is carried out at Saikai Port in Noto. Since amaebi are caught alive, you can enjoy the exceptional texture of fresh shrimp. They are sold under the brand name “Noto-toki-ebi.”

Best season 4 5 6 7 8 9 10 11 12 1 2 3
Production site Suzu City, Shika Town, Kanazawa City, Kaga City
Yield/Delivery amount 580 tons
Appearance Relatively small, with an overall translucent pale pink color
Size Approx. 10 grams
Raw/Cooked Raw
Serving suggestions Sashimi, deep-fried, simmered
Type of dish Japanese/ Western/ Chinese

Recipe

Deep-water shrimps and radish simmered in soy sauce-based broth