Shiroebi: The Translucent White Shrimp Found Only in Toyama Bay

Shiroebi live in a steep underwater trench close to shore in Toyama Bay, the only place in the world where they are fished commercially in meaningful quantity. Their bodies are nearly transparent in the water and turn a pale pink once caught, which is where the local nickname, the jewel of Toyama Bay, comes from. Their scarcity outside this bay is part of what makes them a genuine regional specialty.

Shiroebi is most often eaten raw as a delicate, faintly sweet sashimi, best in season, which generally centers on spring though it's worth checking current availability locally. It's also deep-fried whole as kakiage tempura or dried into thin, crisp senbei crackers, which are a common and easily packable Toyama souvenir if the fresh version isn't in season during your visit.