Shrimp and Octopus Gyoza

Our delicious Alaskan pink shrimps and tuna are caught in a region called Musashitai, famous for being the greatest fishing ground in northern Japan. The waters of Musashitai are teeming with flying squid, and fishing boats from all over Japan flock in every summer during the fishing period to get their fill.

Alaskan pink shrimps are a healthy food high in protein and low in saturated fat. They have a good balance of taurine and astaxanthin, which are thought to lower cholesterol and reduce high blood pressure. Astaxanthin is even expected to prevent cancer.

*We suspend "ebikago" trawling throughout the month of February to protect natural resources.

Octopus fishing in Hokkaido dates back to the Meiji Period (1868-1912), when fisheries started producing all kinds of clever devices based on a deep understanding of octopus behavior. There were trap boxes that made use of octopuses' liking for dark places, devices called Isari made of a big hook attached to a rope, and hooks attached to a rope that simply had to be dragged along the coastline and would catch any moving octopus with no bait.

It is a universally acknowledged truth that octopus is outstandingly rich in taurine. Taurine is an amino acid with many benefits such as inhibiting cholesterol in the blood and preventing and alleviating lifestyle-related diseases.

*Reference: "Rumoi: All you need to know about Rumoi octopus”
Published by: Council for the Promotion of Rumoi Fish/Fisheries Division, Industrial Promotion Department, Rumoi Subprefectural Office, Hokkaido Government

Haboro Ebitako Yakigyoza Promotion Council
Kita 3-jo 1-chome 29-banchi (Haboro Hot Springs Sunset Plaza), Haboro Town, Tomamai-gun, Hokkaido 078-4113
TEL 0164-62-3800　FAX 0164-62-4512

"Ebishio" ramen noodles are noodles made by using plenty of freshwater shrimps caught in Haboro, served in clear salty broth Three types of seasonings are added to bring more flavor to the noodles: "Iwanori" seaweed, specialty shrimp flour and specialty shrimp oil. The noodles come with a side dish of freshwater shrimp sashimi.

• 1The official name "Ebishio Ramen" must be used
• 2Three types of seasonings must be used - "Iwanori" seaweed, specialty shrimps and specialty shrimp oil - and the noodles must be served as a set with freshwater shrimp sashimi.
• 3The noodles must be made using flour that has been produced in Hokkaido.
• 4The broth must be made using dashi fish soup that has been specified by the Council and broth made with freshwater shrimps and chicken bones.
• 5The noodles must be topped by four deep fried shrimps, one Haboro Ebitako Gyoza dumpling and thinly sliced Welsh onions.
• 6The three types of seasoning ("Iwanori" seaweed, specialty shrimps and specialty shrimp oil) must be served in a different dish.
• 7Freshwater shrimp sashimi must be served as a side dish (3 shrimps in shells)
• 8The tableware must be arranged as specified by the Council and include: a china bowl noodle approved by the Council, multicompartment dish (yakumi) for the seasonings, a sashimi dish, a soy sauce dish, chopsticks, a chopsticks stand and a duck spoon (renge),
• 9The shrimp sashimi must be served before the ramen noodles
• 10The meal must come with a wet paper towel
• 11The meal must come with a laminated sheet containing the instructions for eating

They are characterized by a firm, chewy texture and smooth surface

Made with freshwater shrimp from Haboro, which has the biggest catch of freshwater shrimp in Japan
Rich in calcium and great in taste!
This flour is made with whole dried Alaskan pink shrimps and their shells, which bring out the distinct flavor of the shrimps.

This original rich and fragrant oil is made by letting Alaskan pink shrimps steep in oil.

Restaurant Nito Monogatari, Sunset Plaza, Haboro Hot Springs
Ikkyu Shokudo