Wild
Amaebi (Sweet Shrimp / Northern Pink Shrimp) is one of Japan's most beloved sushi toppings — famous for a natural sweetness so intense and pure that no seasoning is needed. Caught in the cold, deep waters off Hokkaido and northern Honshu at depths of 200–400 meters, Amaebi are harvested by trawl and sold whole with heads intact.
The sweetness of Amaebi is a fascinating biological phenomenon — after death, natural enzymes convert proteins into free amino acids (particularly glycine and alanine), and this process actually intensifies with brief aging. Skilled sushi chefs prize slightly aged Amaebi over freshly killed specimens for exactly this reason. The bright orange roe carried by female shrimp is a further delicacy.
Advance Intertrade sources Amaebi from Hokkaido and Toyama Bay, offering both live specimens (for the most premium venues) and fresh-frozen product that preserves the characteristic sweetness. The heads are always retained — deep-fried, they become one of Japan's great sushi bar treats.
The definitive Amaebi preparation — 2-3 raw shrimp draped over rice, needing only a whisper of soy sauce to complete the experience.
Served raw with the heads presented alongside — the creamy sweetness and translucent appearance are unmatched.
The heads, deep-fried until crispy, are one of the great sushi bar bonuses — crunchy, savory, packed with concentrated shrimp umami.
Briefly pressed between sheets of kombu (kelp) — the treatment enhances umami while preserving the pristine texture.
| Size | Grade | Common Use |
|---|---|---|
| 15–25g | Standard | Kaiten sushi, general use |
| 25–35g | Large | Premium sushi, sashimi — most popular |
| 35–45g | Jumbo | High-end sushi bars, luxury presentations |
| 45g+ | Super | Rare oversized specimens, top-tier venues |
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