Hōsai prawns are wild Japanese tiger prawns landed at Anori Fishing Port in Shima City, Mie Prefecture. Known for their generous size, firm texture, and concentrated sweetness, these prawns are a prized local seafood specialty associated with the fishing village of Anori.
The story of Hōsai prawns dates back to the early Shōwa period (1926–1989), when fishing for sea bream with individual lines was popular in Anori. Fishermen used a small shrimp known as madoro as bait. Japanese tiger prawns, which were not commonly targeted at the time, were occasionally caught in the same nets.
Local fisherman Shigekichi Katayama saw an opportunity to catch these prawns in larger quantities. He developed a special net called the Hōsai-ami, made with exceptionally fine, silk-like threads. The name is said to have evolved from the Japanese expression hosoi ami, meaning “fine net,” which gradually became “Hōsai-ami.”
This fishing technique is regarded as an important milestone in the development of Japan’s tiger prawn fishery, and Katayama’s contribution was highly valued. In recognition of this history, wild tiger prawns caught in the Anori area came to be known as Hōsai prawns.
Hōsai prawns are prized for their large size and satisfyingly crisp, firm flesh. Their natural sweetness and savory umami are concentrated in every bite, creating a rich flavor that makes them a memorable highlight of Shima’s seafood cuisine.
The main season for Hōsai prawns runs from April through September. Visiting during these months offers an opportunity to enjoy this distinctive local delicacy while exploring the coastal scenery and seafood culture of the Shima region.