The botan ebi is a Hokkaido specialty that usually surfaces in Japanese restaurants during their fishing season from October to May. Two plump and juicy deshelled shrimps were laid over a nugget of rice with their tails still attached. The shrimps were so fresh that the tails glided off with just a light tug, without the shrimps even budging from the position they were laid to rest in. The botan shrimps were succulent and soft, yet supple, with a sweet viscosity like syrup balanced out by its characteristic clear and sparkling notes.