{"id":7327,"date":"2025-07-02T15:34:57","date_gmt":"2025-07-02T06:34:57","guid":{"rendered":"https:\/\/sushiuniversity.jp\/basicknowledge\/?post_type=jetpack-portfolio&p=7327"},"modified":"2026-01-15T11:39:16","modified_gmt":"2026-01-15T02:39:16","slug":"hokkai-shrimp-hokkaiebi","status":"publish","type":"jetpack-portfolio","link":"https:\/\/sushiuniversity.jp\/basicknowledge\/hokkai-shrimp-hokkaiebi","title":{"rendered":"Hokkai shrimp (Hokkaiebi)"},"content":{"rendered":"

Hokkaiebi (Hokkai shrimp) is distributed in Iwate Prefecture, Aomori Prefecture, Hokkaido, Kunashiri Island, Sakhalin, and the eastern coast of the Korean Peninsula. It primarily inhabits seaweed beds in inner bays and brackish lakes. It has a greenish-brown base color with several vertical stripes that are white or yellow. When heated, the greenish-brown parts turn red, creating a beautiful red-and-white striped pattern.It measures 10 cm in length, with a maximum length of 13 cm.<\/span><\/p>\n

In Nozaki Bay, fishing is permitted only twice a year, for about two weeks each time, during the summer and autumn. It is also known as \u201cHokkaishimaebi.\u201d The fishing season is August to September in Kushiro, June to November in Nemuro, and July to August in Abashiri. Morotoge shrimp is also called \u201cshima ebi,\u201d but this refers to shrimp caught in deep waters.<\/span><\/p>\n

Hokkaido Shima Ebi is boiled immediately after being caught. It is rarely shipped to other prefectures while still alive. The most recommended way to eat it is boiled in salt water, peeled, and eaten as is.<\/span><\/p>\n

The flesh is sweet and has a firm texture, making it extremely delicious. It is not bad as sashimi, but the shell is hard to peel, and it has less sweetness compared to Amaebi.<\/span><\/p>\n

 <\/p>\n

\u3010Hokkaiebi (Hokkaido Shrimp) Nutrition and Benefits\u3011<\/span><\/p>\n

Hokkaiebi (Hokkaido Shrimp) is a highly nutritious food rich in protein, vitamins, and minerals. It is particularly high in vitamin E, which is believed to protect cells and blood vessels through its antioxidant effects. Furthermore, it contains unsaturated fatty acids like DHA and EPA, which are thought to help keep blood flowing smoothly and support brain health. It also contains vitamin B2, calcium, potassium, niacin, and taurine, making it a food that can aid in fatigue recovery, support liver function, and help prevent lifestyle-related diseases. Being low in calories and high in protein, it is also recommended for those conscious of health and beauty.<\/span><\/p>\n

\"A

The appearance of Hokkai shrimp (Hokkaiebi)<\/p><\/div>\n

Common name: Hokkai shrimp, Green-stripe northern shrimp<\/span><\/p>\n

Japanese name: Hokkaiebi (\u5317\u6d77\u8766\u3001\u5317\u6d77\u6d77\u8001)<\/span><\/p>\n

Russian common name: \u041a\u0440\u0435\u0432\u0435\u0442\u043a\u0430 \u0442\u0440\u0430\u0432\u044f\u043d\u0430\u044f, \u0442\u0440\u0430\u0432\u044f\u043d\u043e\u0439 \u0447\u0438\u043b\u0438\u043c<\/span><\/p>\n

Scientific name: Pandalus latirostris Rathbun, 1902<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Hokkaiebi (Hokkai shrimp) is distributed in Iwate Prefecture, Aomori Prefecture, Hokkaido, Kunashiri Island, Sakhalin, and the eastern coast of the Korean Peninsula. It primarily inhabits seaweed beds in inner bays and brackish lakes. It has a greenish-brown base color with several vertical stripes that are white or yellow. When heated, the greenish-brown parts turn red, creating a beautiful red-and-white striped pattern.It measures 10 cm in length, with a maximum length of 13 cm. In Nozaki Bay, fishing is permitted only twice a year, for about two weeks each time, during the summer and autumn. It is also known as \u201cHokkaishimaebi.\u201d The fishing season is August to September in Kushiro, June…<\/p>\n","protected":false},"author":2,"featured_media":7329,"comment_status":"open","ping_status":"closed","template":"","format":"standard","meta":[],"jetpack-portfolio-type":[166],"jetpack-portfolio-tag":[169],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/7327"}],"collection":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio"}],"about":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/types\/jetpack-portfolio"}],"author":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/comments?post=7327"}],"version-history":[{"count":10,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/7327\/revisions"}],"predecessor-version":[{"id":8395,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/7327\/revisions\/8395"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media\/7329"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media?parent=7327"}],"wp:term":[{"taxonomy":"jetpack-portfolio-type","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-type?post=7327"},{"taxonomy":"jetpack-portfolio-tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-tag?post=7327"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}