Ama Ebi Sweet Shrimp Hokkaido Raw Sashimi Botan

Hokkaido cold waters; Toyama Bay specialty; Otaru seafood markets center for fresh service

Ama ebi (Pandalus borealis, northern shrimp or spot prawn) is Japan's premier raw shrimp for sashimi and sushi, prized for its extraordinary sweetness, delicate texture, and custard-like mouthfeel when served alive or very fresh. The name directly translates as 'sweet shrimp'—its flavor is genuinely sweet compared to cooked shrimp, due to the high glycine and alanine amino acid content. Hokkaido's cold waters (particularly Toyama Bay and Otaru) produce the finest specimens. The larger botan ebi (Pandalus hypsinotus, peony shrimp) is the luxury version—larger bodied with even more pronounced sweetness and a characteristic red-white banding. Both are typically served as nigiri sushi or sashimi with the shell-on fried heads served alongside as a crunchy textural counterpoint—the heads are deep-fried until crispy and eaten whole. Serving ama ebi at absolutely peak freshness is essential; quality diminishes rapidly after death. Some high-end sushi restaurants keep shrimp alive until service. The roe (ko ebi) found in female specimens is a seasonal delicacy that adds richness to the flavor. Shime (brief salt and citrus) preparation is sometimes applied to firm the flesh slightly.

Extraordinary genuine sweetness; custard-like silken texture; delicate oceanic finish; fried heads contrast with crispy shell