Peony shrimp is produced on both sides of the North Pacific Ocean and is most famous in Hokkaido, Japan and British Columbia, Canada. Peony shrimp is known as the "queen of the sea" in Japan; In Canada, it is called "spotted shrimp", "Vancouver shrimp" or "BC shrimp".

Materials?

Ultra-low temperature peony shrimp

Lemon sequins

A small amount of green mustard

A small amount of green side dishes

Crushed ice covered the bottom of the plate.

How to make peony shrimp sashimi?

Thaw the ultra-low temperature peony shrimp in the upper freezer. Please don't soak in the water.

Prepare side dishes and crushed ice

Put the peony shrimp on the plate after thawing.

A delicious peony shrimp sashimi is ready ~ top sashimi can be made at home.

Peony shrimp is the best to eat raw ~ don't waste shrimp heads, you can make miso soup, which is extremely delicious.

skill

Ultra-low temperature peony shrimp is frozen and preserved at ultra-low temperature after live shrimp is caught. The taste is no different from that of fresh shrimp. It is best to eat it raw or cooked.