The idea for this recipe came from a Chinese dish called "Drunken Crab". Drunken Crab is made with blue crab, but here I have used raw shrimp (ama-ebi). I think the unique sweetness of the raw shrimp goes well with the sake.

You are probably not familiar with "ishiru". Put simply, ishiru is similar to soy sauce, but it is made from fermented, salted squid, so it is really a fish sauce. Soy sauce, as the name suggests, is made from soybeans. However, in the Noto region squid is plentiful, which is why this squid-based sauce arose from this area. Ishiru is used in many local dishes. Even when boiling vegetables, the locals add ishiru to the stock. I have also tried adding ishiru to various things. As a seasoning, I think it is excellent, in both aroma and flavour. I strongly urge you to try it.

There is also "ishiri", which is also similar to soy sauce, but it is made from sardines.　　This recipe is better suited to ishiru than ishiri.