White shrimp (白エビ) is a specialty of Japan's Toyama Bay, often referred to as the "Jewel of Toyama Bay" due to its rarity and beauty. The main production area is Toyama Prefecture, where the unique geography and abundant plankton of Toyama Bay provide an ideal habitat. White shrimp are about 5–7 cm long, characterized by their translucent white bodies, making them not only a delightful ingredient but also visually appealing.

White shrimp are known for their delicate and refined sweetness, which is particularly highlighted when served as sashimi or sushi toppings. Freshness is crucial when used for sushi, with transparency and a firm, bouncy texture being key characteristics. The sweetness and smooth texture offer a unique experience compared to other shrimp. White shrimp sushi is a popular choice in high-end sushi restaurants, appreciated for both its appearance and taste.

In addition to being served as sashimi or sushi, white shrimp are also enjoyed in various dishes such as tempura, kakiage, and simmered dishes. However, their rarity makes them somewhat expensive and difficult to find outside Toyama. To fully appreciate white shrimp, visiting Toyama is the best option, where the region's fresh white shrimp dishes provide a truly special culinary experience.