Hokkaido shrimp includes several prized varieties, particularly Hokkai Shima Ebi and Botan Ebi. Depending on the species and season, these shrimp are enjoyed as sashimi, sushi, grilled seafood, tempura and other dishes that highlight their distinctive sweetness and texture.
Hokkai Shima Ebi, or Hokkaido striped shrimp, has a distinctive appearance. When alive, its body is generally greenish brown with several white or yellow vertical stripes. Once cooked, the greenish-brown color turns red, creating an attractive red-and-white striped pattern.
The shrimp mainly inhabit seaweed beds in sheltered coastal waters along both the Pacific Ocean and the Sea of Okhotsk. Their spawning season is approximately from late August to late September.
Salt-boiling Hokkai Shima Ebi is said to bring out its natural umami particularly well. For this reason, freshly boiled shrimp during the early summer to summer fishing season is considered one of the best ways to enjoy this local delicacy.
The combination of a pleasantly firm texture, natural sweetness and concentrated seafood flavor makes freshly boiled Hokkai Shima Ebi a memorable taste of Hokkaido’s coastal cuisine.
The Hidaka, Rumoi and Soya regions are also known for Botan Ebi, a premium deep-sea shrimp prized for its plump texture and rich sweetness.
Botan Ebi is often served raw as sushi or sashimi, allowing its delicate sweetness and fresh umami to stand out. It can also be prepared as tempura, fried shrimp or grilled shrimp.
Each preparation brings out a different character. Raw shrimp highlights freshness and sweetness, while tempura and fried shrimp create a crisp contrast with the juicy interior. Grilling brings out a deeper aroma and concentrated umami.
For seafood-loving travelers, tasting Hokkaido shrimp in several different preparations is an excellent way to discover the variety of flavors found along the island’s Pacific and Okhotsk coasts.