This shrimp is made a la carte and boiled just. Then the outer shell of the shrimp removed and de-veined, and its one of the few nigiri that is cooked and served warm. The mouth sensation is unusual when you are used to the cold fish and warm rice.
The lack of temperature contrast gives a very different taste, it almost seems more heavy, a signal to the brain. The proportion of seafood to rice is much greater, so the taste balance is different. Also the head has a rich and deeper taste compared with the lower end of the body nearer the tail. The total experience is one of those nigiri delights.
Categories: Sushi Styles