Button Shrimp (ボタンエビ): King of Japanese Sashimi Shrimp
Button Shrimp (Japanese: ボタンエビ, scientific name Pandalus nipponensis, English name Spot Prawn) is named for the white spots on its shell and its plump, rounded body resembling a peony flower. It is one of the rarest wild shrimp species in the cold waters of Hokkaido's deep sea.
In Japan's top-tier sushi culture, Button Shrimp stands above ordinary Sweet Shrimp (アマエビ) and is considered the highest grade for raw consumption: impressive size—body length up to 15-20cm, weight 30-80g, 3-5 times larger than Sweet Shrimp; intense sweetness—rich in glycine and alanine, with sweetness more pronounced than Sweet Shrimp; buttery texture—semi-transparent shrimp meat with a silky, creamy mouthfeel when eaten raw; precious roe—the orange roe on the female's abdomen is the most prized part, bursting with fresh sweetness.
Button Shrimp vs. Sweet Shrimp: Comparison
| Feature | Button Shrimp (ボタンエビ) | Sweet Shrimp (アマエビ) |
|---|---|---|
| Length | 15-20cm | 8-12cm |
| Weight | 30-80g / piece | 5-15g / piece |
| Sweetness | Extremely sweet, complex layers | Sweet, refreshing |
| Texture | Buttery smooth, soft | Tender, slightly firm |
| Macao Wholesale Price | HKD 600-900/kg | HKD 250-400/kg |
| Sushi Positioning | Essential ingredient for master chefs | High-end to mid-high-end mainstream |
Hokkaido Origin Grading
Premium Grade: Hokkaido Eastern Region (Rausu, Nemuro Coast)—With extremely low water temperature (4-8°C), slowly-grown Button Shrimp has the highest sweetness and most tender texture. Rausu Button Shrimp is classified as the highest grade at Toyosu Market and is the first choice for MICHELIN sushi restaurants.
High Grade: Hokkaido Southern Region (Hakodate Coast)—Quality second only to the eastern region, with relatively reasonable prices, making it the best value choice for Macao high-end sushi bar procurement.
Quality Grade: Hokkaido Central Region (Otaru Coast)—High production volume, complete size range, suitable for five-star hotel Japanese cuisine departments requiring large, stable supply.
Raw vs. Cooked: Best Preparation Methods
Raw Consumption (Recommended for Best Experience): The most refined way to enjoy Button Shrimp is as sashimi or nigiri sushi. Thawing tips: Slow thaw in refrigerator at 4°C for 6-8 hours, shell leaving the head and abdominal roe intact, slice horizontally into 3-4 pieces to display the semi-transparent meat.
Shrimp Head Dishes (Utilizing the卵巢 Shrimp Head): Fried shrimp head (coat with light flour and fry until crispy, rich shrimp paste sweetness); Shrimp head miso soup (boil for savory broth, season with miso); Shrimp head sashimi (directly eat the shrimp paste from the head, a gourmet's favorite).
Macao Sushi Restaurant Procurement Recommendations
High-End Omakase (HKD 1,000+ per person): Procure 1-2kg of Eastern Region (Rausu) Button Shrimp weekly, serving 1-2 pieces of Button Shrimp sashimi per guest, paired with fried shrimp head or shrimp head soup.
Five-Star Hotel Japanese Cuisine: Procure Central Region (Otaru) Button Shrimp, 3-5kg weekly, increase order volume 2-3 weeks in advance for holidays (Chinese New Year, Christmas).
High-End Izakaya: Procure smaller sizes (M grade, 30-50g/piece) Button Shrimp for searinging or salads, excellent value.
Inari Global Foods' Button Shrimp Supply Advantages
- Direct Hokkaido Procurement: Direct cooperation with eastern and southern region fishing associations ensures complete shrimp integrity
- Live-Freezing Technology: Button Shrimp is instantly live-frozen onboard at -60°C ultra-low temperature, maximizing preservation of sweetness compounds
- Size Guarantee: Each batch is sorted and packaged by size (S/M/L/LL), ensuring kitchen prep consistency
- 48-Hour Cold Chain: Full ultra-low temperature cold chain from Hokkaido to Macao, post-thaw quality comparable to fresh procurement
- Flexible Ordering: Minimum 1kg order, supporting fixed orders and urgent add-on orders
Frequently Asked Questions (FAQ)
Q1: Which is more suitable for Macao sushi restaurants, Button Shrimp or Sweet Shrimp?
Each has its positioning. Button Shrimp is ideal as the centerpiece for Omakase or high-end menus, commanding higher pricing; Sweet Shrimp is more accessible, suitable for regular menu items. We recommend high-end restaurants use both.
Q2: What is the storage method for Button Shrimp?
Keep frozen at -18°C or below upon receipt, can be stored for 6-9 months. Thaw should be slow in refrigerator (4°C) for 6-8 hours. Use within 24 hours after thawing. Do not refreeze.
Q3: Can shrimp heads be ordered separately?
Inari Global Foods mainly supplies whole shrimp with head intact. The shrimp head is an important part of the ingredient. We recommend chefs保留 shrimp heads for fried shrimp head or shrimp head soup to maximize ingredient utilization.
Q4: How to judge Button Shrimp freshness?
Quality frozen Button Shrimp after thawing should have semi-transparent pinkish-white meat without discoloration or darkening; shell intact without damage; fresh aroma, slightly sweet seafood scent, no ammonia odor.
Q5: Are Inari's Button Shrimp wild-caught?
Yes. All Hokkaido Button Shrimp are wild-caught from deep sea, no artificial farming. Inari Global Foods works directly with fishing associations to ensure authentic wild-caught certification.
Q6: Can Macao do same-day ordering, next-day delivery?
Inari Global Foods maintains a local frozen warehouse in Macao. When stock is sufficient, next-day delivery within Macao island is available. Direct shipments from Hokkaido typically require 72 hours advance ordering.
