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  7. Shappa-no-Nitsuke (Simmered Mantis Shrimp)

Shappa-no-Nitsuke (Simmered Mantis Shrimp) ｜ Our Regional Cuisines

  • Saga Prefecture

    Shappa-no-Nitsuke (Simmered Mantis Shrimp)

Shappa-no-Nitsuke (Simmered Mantis Shrimp)

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  • Main lore areas

    Ariake Sea Area

  • Main ingredients used

    Mantis shrimp

  • History/origin/related events

    The mantis shrimp, a crustacean that resembles a shrimp, is found throughout Japan from Hokkaido to Okinawa. It is characterized by its front legs, which have a shape similar to the claws of a mantis, and it uses these to capture and feed on small fish and shrimp. It inhabits coastal sandy and muddy areas, digging U-shaped burrows in the mud, and is also caught in the Ariake Sea. In Saga Prefecture, it is mainly called "shappa" and sometimes referred to as "ganeshappa." Although often disliked for being caught in the trawl nets for Japanese Tiger Prawn and Shiba prawn, it is considered a small fish and may be treated as such. Despite this, it has a delicious flavor similar to shrimp. It is commonly enjoyed boiled and served as sushi due to its light taste and excellent compatibility with vinegar. In Saga Prefecture, it is also prepared by boiling in salt or simmering in soy sauce. The characteristic is that a rich broth full of umami is produced during the cooking process, making it a popular summer delicacy.

  • Opportunities and times of eating habits

    The fishing season for "shappa" is from April to October, and the catch during this period is considered in season. Shrimp simmered during this season is known for its delicious flavor and umami.

  • How to eat

    Wash the shappa (mantis shrimp) thoroughly and drain off excess water. In a pot, add seasoning such as soy sauce and sake, then add the shappa and simmer. The simmering broth can also be deliciously used as a dipping sauce for somen noodles.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    It is commonly made in households and can also be enjoyed at restaurants within the prefecture.

RECIPE

Ingredients (4 servings)

  • Shappa (mantis shrimp) 8 pieces
  • Dark soy sauce 1 tbsp.
  • Sake 1 tbsp.
  • Mirin(=sweet rice wine) 1 tbsp.
  • Water 1 cup

How to cook

  • 1. In a pot, combine water, seasonings, and the mantis shrimp washed with water. Bring to a boil and simmer until the flavors are infused.

provider : Saga Dietetic Association

Recipes vary depending on the region and home.

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516