This shrimp is known colloquially as Namban (red pepper) shrimp because of its bright red color and its pepper-like shape. The shrimp’s official name is Hokkoku-akaebi (Alaskan pink shrimp). It prefers sandy or muddy seabeds at depths of 200m to 600m, and inhabits deep sea temperatures as low as 0°Celcius in the northern regions. Namban shrimp is caught offshore of the Uchikaifu coast from Washizaki to Ryotsu and offshore of Maehama from Suizu to Akadomari. These offshore areas have deep drop-offs close to the shore, reaching depths near 400 meters. The steep seafloor cliffs formed when the Osado mountains and Kosado hills were uplifted by earthquakes. They formed on the sides where the uplift was greater, the Uchikaifu side of the Osado Mountains and the Maehama side of the Kosado Hills.

Namban shrimp is often called “sweet shrimp.” It is best eaten during seasons with low water temperatures, from fall to winter. The sweet melt-in-your-mouth meat, texture of its roe, and the bright red color of its shell all make it exceptional in both taste and appearance. Namban shrimp is so highly recommended by the prefecture that it is certified as a “Niigata Brand Food”. Sado deep sea water is also used when shipping the shrimp to keep them fresh.