| Name (Japanese) | Deepwater Shrimp (Hokkoku Aka-ebi / ホッコクアカエビ / 北国赤海老) |
| Overall Rating |
Flavor: ★★★★☆ Texture: ★★★☆☆ Popularity: ★★★★☆ |
| Reference Price |
Value: ★★★☆☆ Price range: $20~$40/lb |
| Best Season | Late spring to early summer (May–July) |
| Did You Know? | Also called “sweet shrimp”; born male, later changes sex to female. |
| Category | Details |
|---|---|
| 1. Overview |
Kanji Name: 北国赤海老 (Hokkoku Aka-ebi) English Name: Deepwater shrimp Scientific Name: Pandalus eous Classification: • Kingdom: Animalia • Phylum: Arthropoda • Class: Malacostraca • Order: Decapoda • Family: Pandalidae • Genus: Pandalus • Species: P. eous Average Size: 8–15 cm Key Features: Sweet, firm meat; bright red shell; prized in sushi and sashimi |
| 2. Habitat & Distribution |
Found in cold northern Pacific waters. Common around Hokkaido and northern Japan. Prefers sandy or muddy seabeds at 100–400 m depth. |
| 3. Seasonality |
Best season is spring to early summer (April–July). Peak sweetness occurs when shrimp are mature and freshly caught. |
| 4. Sushi Ingredient Profile |
Common Uses: Nigiri, sashimi, lightly boiled Flavor: Sweet, delicate, clean Texture: Firm yet tender Fat Content: Low; emphasizes natural sweetness |
| 5. Preparation & Craftsmanship |
Served raw or lightly boiled to enhance sweetness. Tail often kept intact for presentation. Careful handling preserves delicate texture and flavor. |
| 6. Recommended Pairings |
Sushi Rice: Lightly seasoned with white vinegar Condiments: Wasabi, citrus ponzu, yuzu zest Drinks: Dry sake, crisp white wine, light beer |
| 7. Nutritional Information |
High in protein, low in fat. Contains selenium, vitamin B12, and iodine. Supports cardiovascular and immune health. |
| 8. Trivia & Cultural Notes |
Hokkoku Aka-ebi is a spring delicacy in northern Japan. Often served in sushi and kaiseki cuisine. Valued for its bright color and natural sweetness. |
| 9. Recommended Sushi Styles |
• Raw Hokkoku Aka-ebi nigiri • Lightly boiled Hokkoku Aka-ebi sashimi • Hokkoku Aka-ebi in sushi rolls • Served with yuzu or ponzu dressing |
