Sweet Shrimp: Melting Sea of Japan Sweetness

Sweet shrimp are prized for the rich sweetness they develop in the cold Sea of Japan. Officially called hokkoku akaebi, they show a deep red color true to the name. Fresh sweet shrimp landed at Ishikawa ports, with their melting texture and elegant sweetness, are beloved staples of sashimi and sushi.

Highlights

The greatest charm of sweet shrimp is the rich sweetness that melts in the mouth. Fresh ones are plump and firm, releasing more sweetness the more you chew. The head is packed with flavorful innards, and grilling it or adding it to miso soup brings out a different, intense savoriness. Shrimp carrying eggs are also popular as a delicacy.

Enjoying the Seasons

Sweet shrimp are in season from autumn through spring, and their sweetness deepens especially in the cold of winter. Enjoying fresh sashimi is the classic way, but in the cold season a miso soup made with the heads warms the body. In peak season, you can sometimes find them at reasonable prices in the market.

Access and Basic Information

You can enjoy them at fishmongers in Omicho Market and at sushi shops and seafood bowl restaurants in the city. The market is about five minutes by bus from Kanazawa Station. Port towns of the Noto Peninsula also offer fresh sweet shrimp, where you can savor the freshness only the source provides.

A Quick Tip

Freshness is everything with sweet shrimp, so choosing clear, translucent ones at the market makes the sweetness exceptional. Asking to have the heads grilled rather than discarded lets you enjoy the fragrant savory innards too.