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Muki Shako
The consumption of the Japanese mantis shrimp can for the most part be only found in Japan as the price and availability of it limits its popularity abroad. It is most tasty during the period of spring as it is their breeding season and is occasionally also eaten with its roe. Its texture and flavor is said to be somewhere in between eel and shrimp. The appearance of shako in the form of sushi began in the 1950s where it was commonly brushed with nitsume and presented as nigiri. Shako was originally prepared by boiling it in a sugar syrup, but is now typically prepared through a slow simmer allowing its freshness to last longer.The consumption of the Japanese mantis shrimp can for the most part be only found in Japan as the price and availability of it limits its popularity abroad. It is most tasty during the period of spring as it is their breeding season and is occasionally also eaten with its roe. Its texture and flavor is said to be somewhere in between eel and shrimp. The appearance of shako in the form of sushi began in the 1950s where it was commonly brushed with nitsume and presented as nigiri. Shako was originally prepared by boiling it in a sugar syrup, but is now typically prepared through a slow simmer allowing its freshness to last longer.
The consumption of the Japanese mantis shrimp can for the most part be only found in Japan as the price and availability of it limits its popularity abroad. It is most tasty during the period of spring as it is their breeding season and is occasionally also eaten with its roe. Its texture and flavor is said to be somewhere in between eel and shrimp. The appearance of shako in the form of sushi began in the 1950s where it was commonly brushed with nitsume and presented as nigiri. Shako was originally prepared by boiling it in a sugar syrup, but is now typically prepared through a slow simmer allowing its freshness to last longer.The consumption of the Japanese mantis shrimp can for the most part be only found in Japan as the price and availability of it limits its popularity abroad. It is most tasty during the period of spring as it is their breeding season and is occasionally also eaten with its roe. Its texture and flavor is said to be somewhere in between eel and shrimp. The appearance of shako in the form of sushi began in the 1950s where it was commonly brushed with nitsume and presented as nigiri. Shako was originally prepared by boiling it in a sugar syrup, but is now typically prepared through a slow simmer allowing its freshness to last longer.
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