Amaebi, meaning “sweet shrimp” in Japanese, is one of Ishikawa Prefecture’s best-loved seafood delicacies. Known for its translucent pink color, tender texture, and naturally sweet flavor, this small shrimp is especially popular in Kanazawa and along the Noto Peninsula.
Amaebi is commonly known in English as northern pink shrimp or Alaskan pink shrimp. Its Japanese standard name is hokkokuaakaebi. The shrimp is caught in the waters off Ishikawa and is prized for its rich sweetness, which becomes especially noticeable when it is eaten fresh and raw.
The prefecture’s location along the Sea of Japan provides access to abundant seafood, making amaebi an important part of Ishikawa’s local food culture. It is a familiar sight at seafood markets and sushi restaurants, where it is served in dishes that showcase its delicate flavor.
Amaebi is caught in several areas of Ishikawa Prefecture, including Kanazawa, Kaga City, Shika Town, and Suzu City. Fishing methods include bottom trawling and pot fishing, and fresh shrimp is available in markets throughout much of the year.
The main fishing seasons are generally May to June and September to October. The exact availability of fresh amaebi varies according to fishing conditions and local regulations, so seasonal menus may differ from one restaurant to another.
In the Noto area, shrimp caught alive at Saikai Fishing Port are sold under the name “Noto Toki-ebi.” This specialty is valued for its exceptionally fresh, firm texture.
The best way to appreciate fresh amaebi is often to eat it as sashimi. The peeled shrimp has a soft, almost creamy texture and a gentle sweetness that spreads across the palate. Its delicate flavor is best enjoyed with a small amount of soy sauce or wasabi, allowing the natural taste of the shrimp to shine.
Fresh amaebi may also be served with its bluish-green eggs. These roe add a distinctive texture and a subtle marine flavor. Depending on the restaurant, the eggs may be served with the shrimp or seasoned separately with soy sauce or salt.
Amaebi is a popular topping for nigiri sushi throughout Ishikawa. A pair of sweet shrimp may be arranged over a small mound of seasoned rice, creating a simple dish that highlights the balance between the shrimp’s sweetness and the gentle acidity of the rice.
It is also served in assorted sushi platters alongside other local seafood, including yellowtail, sea bream, and blackthroat seaperch. Because Ishikawa’s sushi culture emphasizes seasonal ingredients, the selection often reflects the best catches available at the time of your visit.
Although raw preparations are particularly popular, amaebi can also be used in cooked dishes. The shrimp may be boiled, fried, or added to soups and other seafood dishes. Its shells and heads can contribute a rich seafood flavor to broths and sauces.
Some restaurants serve fried shrimp heads as a crisp accompaniment, making use of more of the ingredient and offering a contrast to the tender flesh.
Omicho Market in Kanazawa is a convenient place to discover the prefecture’s seafood culture. Its fishmongers and restaurants offer a variety of local catches, including sweet shrimp, sushi, and seafood rice bowls. Restaurants around the Noto Peninsula and the fishing ports of Kaga also provide opportunities to enjoy locally sourced seafood.
Look for “Kanazawa Amaebi” on menus and seafood displays. This name is used for a regional brand of sweet shrimp, making it a useful guide when choosing local seafood.
With its translucent pink appearance, delicate texture, and natural sweetness, amaebi offers a memorable taste of Ishikawa’s waters. Whether enjoyed as sashimi, sushi, or part of a seafood meal, it is an excellent choice for visitors who want to experience the flavors of the Sea of Japan.