Japanese glass shrimps; with raw shell
Japanese glass shrimps are known as “the gems of Toyama Bay”.How to eat these shrimp is various, a food fried without coat, mixed vegetable and seafood tempura, kombu-jime, a local dish consisting of seafood wrapped in kelp and Japanese clear soup etc.
Known as “the gems of Toyama Bay”, the transparent pink flesh of Toyama’s Japanese glass shrimp, which turns white when cooked, is famed for its subtle sweetness. For Toyama people, when these shrimp first appear in April it signals that spring has finally arrived. Toyama Bay is the only area in the world that can supply enough Japanese glass shrimp to sustain an industry.
How to eat these shrimp is various, a food fried without coat, mixed vegetable and seafood tempura, kombu-jime, a local dish consisting of seafood wrapped in kelp and Japanese clear soup etc. Especially the shrimp is popular dried or in kaki-age, a kind of tempura in which different ingredients are mixed together in tempura batter before deep-frying.
Ingredients：Japanese glass shrimps(from Iwase, Toyama Prefecture)
Nutritional Information (per 100g)
*Energy (kcal/kJ): 100/418
*moisture (g): 75.8
*Protein (g): 18.3
*Fat (g): 2.4
*All Sugar(g): 0.1
7 Main Allergens (wheat, buckwheat, egg, milk, peanut, shrimp, crab): shrimp
Contents：Weight 150g / 5.3oz
Dimensions (W)7.0 x (D)11.0 x (H) 2.1in / (W)18 x (D)28 x (H)5cm
Production District：Toyama Bay in Japan
*Consume as soon as possible after thawing at room temperature.
*Can be used in a variety of dishes depending on its arrangement.
Storage Instructions: Be frozen if they are to be stored for a long period.
please defrost naturally at a refrigerator.
Best before date (from date of delivery): 6 month(s)
Package design and stated contents may change due to item revision.