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sake, shochu and sushi
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日本語のブログ
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Botanebi/”Botan” Prawn, or “Pandalus nipponesis” for the specialists, is a large prawn found in all seas of Japan at depths varying from 300 to 500 metres. They are caught at 200~300 metres depth in Suruga Bay and along the WEstern coast of Izu Peninsula In Shizuoka Prefecture. Once abundant, they have become scarce and only small specimen are found whereas Hokkaido produces up to 20cm-long prawns.
They are known under different names: toyamaebi and Kijiebi.
It is not a cheap morsel in Sushi bars. But it is interesting to note they are essentially eaten raw as like “amaebi”, they become very sweet after some time in the refrigerator.
Now, if you are lucky enough to find them fresh with their eggs, ask your chef to dress them as above, or even better, put the eggs on top of a “gunkan nigiri”!
And one more thing, if they are fresh again, don’t forget to ask for the heads deep-fried!
Incidentally, botanebi change sex (gender) with age to end up as big juicy females!
Tags: 海老類, ぼたん海老, グルメ, Crustaceans, 美食, 静岡, Gastronomy, Gourmet, Japan, Large prawn, sashimi, Shizuoka, Shrimp, sushi, 刺身, 寿司, 日本, 海老
January 1, 2009 at 6:13 am |
Just checking out your blog and really enjoying it!
January 1, 2009 at 3:19 am |
Bonjour Robert,
Wow! My 1st time here and what a wonderful blog and lotsa of interesting posts you have here…adding to my fav listing now =) You will be seeing me dropping by more often now.
Cheers,
Jade
January 1, 2009 at 3:51 am |
Dear Jade!
Greetings and a Happy new Year!
Thank you so much for visiting and commenting!
Looking forward to sharing!
Cheers,
Robert-Gilles
December 31, 2008 at 10:48 pm |
That roe looks so good. Here in SE Washington people just aren’t that adventurous. Sadly, I have to persuade neighbors that they would probably like California rolls!
December 31, 2008 at 11:21 pm |
Chere amie!
Bonjour et bonne annee!
I’m thinking of writing a post about “california rolls” to show what’s best about it! Lol
Cheers,
Robert-Gilles
December 31, 2008 at 9:39 pm |
Robert, Greetings and A Happy New Year to you! You continue to wow me with your beautiful foods! The Foi gras terrine and all…I remember that once I was involved in a charity dinner for 700 people and I was responsible for cutting the foi gras that night…was a dandy lesson to learn!
-Chef E
December 31, 2008 at 11:16 pm |
Dear Liz!
Greetings and a happy New Year!
It is easy to impress people when you have everything by your hand!
Wouls you believe I have at least a dozen articles in waiting! LOL
Take good care of yourself (ves)!
Robert-Gilles