Boiled “Yoshiebi” a kind of greasyback shrimp
Japan is an island nation, so we have abundant gifts from sea.
These shrimps “Yoshi-Ebi” (Metapenaeus ensis) are send from “Seto-Naikai” the Seto Inland Sea.
They have mile-long lashes.
their red legs.
The color changes when boil, why? Because they store astaxanthin in the body by eating euphausiid.
Freshness dose not need complicated recipe, the simple is best!