Category: Ebi (shrimp).
Season: best in early summer.
Absolutely full of delicious umami, shako is a delicacy that appears at sushi counters in late spring or early summer, and disappears off the menus after a few short weeks. It is typically boiled for a short while, quickly roasted over open flames, then served with some tsume. It has a bold, sweet taste, and a mealy texture. Female shako are served in late spring when full of eggs (called “katsubushi”), adding to the interesting texture and flavor.