高知県·海鮮
Shimanto River River Shrimp
When fried in high-temperature oil until crisp, the river shrimp instantly turn a vibrant crimson. Sprinkle with a bit of salt and take a crunchy bite, shell and all. After the fragrant coating, the elasticity of the meat and a sweetness that spreads with every chew unfold. It is a dish that makes chilled beer go down effortlessly. The river shrimp caught in the Shimanto River are a species of long-arm shrimp. It is said that for shrimp raised in clear streams, simple frying is best. By avoiding unnecessary additives, the true flavor of the ingredients is brought out directly. The season is from early summer to summer. Whether deep-fried plain, as karaage, or as kakiage (tempura) mixed with vegetables—you can eat the whole thing including the shell, which is packed with calcium. It is a taste of summer nurtured by the riverbanks of Shimanto.
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