In Tottori Prefecture, “mosaebi” Japanese black prawns are caught by off shore bottom-net fishing from September to May. The armor-like shell and dull coloring may not be as attractive as other types of sweet shrimp, but the firm texture and flavor of the raw meat are just as delightful. As sashimi, mosaebi has firmer meat than the Alaskan pink shrimp and sweeter then "amaebi" sweet shrimps. Some say that it even tastes more like crab when cooked. You can make miso soup with mosa shrimp, wakame seaweed and tofu. Another popular recipe is “salt-grilled shrimp” which is a simple dish that is sprinkled with sea salt then grilled.