Shako, known as mantis shrimp in English, is one of the distinctive seafood specialties of Otaru. Hokkaido’s commercial shako fishery is concentrated in Ishikari Bay, and the waters off Otaru are particularly famous for producing large shako with an excellent balance of size and flavor.
The shako caught off the coast of Otaru are known for their impressive size. While shako is generally considered to be at its best from spring to early summer, Otaru has its own traditional belief about the seafood’s seasonal flavor.
According to local tradition, shako develops a richer flavor in autumn as it stores nutrients in preparation for winter. For this reason, fishing is also carried out from October through December, giving visitors another opportunity to enjoy this local delicacy beyond the usual spring season.
Once landed, the shako are removed from the fishing nets while still fresh. They are generally boiled while alive to preserve their freshness and quality. Exceptionally fresh shako can also be enjoyed raw, allowing diners to experience its delicate texture and natural sweetness.
Otaru has long been known for its rich seafood culture, and shako is one of the local specialties that reflects the city’s close relationship with the surrounding sea. In recent years, efforts to establish Otaru shako as a distinctive regional brand have also become increasingly active.
For travelers visiting Otaru during the spring, autumn, or early winter seafood seasons, freshly caught shako offers a memorable taste of the waters of Ishikari Bay and one of Hokkaido’s lesser-known seafood treasures.
April, May, June, October, and November