Amaebi shrimp that can be tasted in sushi and sashimi has a unique sweetness and a melt-in-your-mouth taste

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Ishikawa amaebi live in deep waters off the coast of the Noto Peninsula. It’s best to eat them fresh and raw but sushi and sashimi are also common ways to have amaebi. There are also Ishikawa dishes including the local“gusokuni”in which the shrimp are stewed in their shells. From December to March is the peak time.

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