Crustacean Species 6: Kuruma Ebi/Japanese Imperial Prawn

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Kuruma Ebi, or Japanese Imperial Prwan, is probably the most popular prawn in Japan!
It has different names depending on its size: Saimaki (up to 5 cm), Maki (up to 10cm)

Its season lasts from late Autumn to the end of Winter.
It is found south of Hokkaido Island down to the Indian Ocean until depths of 50 metres.
It had been successfully artificially grown for some time until diseases put a momentary stop.
The prawn has steadily become a rare morsel. Altogether, natural and human raised specimen, the annual catch amounts only to 2,000 tonnes.

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Raw, or

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boiled, they make for great decoration on top of suucculent taste!

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They are very much appreciated a sashimi, especially after having been made to “dance” in Japanese sake!

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Grilled on the stick would tempt many an officionado!

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They make for extravagant tempura!

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As sushi Nigiri, they are equally popular raw, or

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boiled!

If you the chance to buy tem alive (In shizuoka, we do have them kicking), put them in a pan with Japanese sake under a lid. Wait until they have grown “quiet”, and prepare them right away!

Please check the new postings at:
sake, shochu and sushi

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9 thoughts on “Crustacean Species 6: Kuruma Ebi/Japanese Imperial Prawn”

  1. Robert, did you send me an anonymous comment to my blog on “My first Konyoku experience?” I would like to reply to this comment, but not sure who it is. Could you let me know….Thanks

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  2. Dear Robert,

    Japan is blessed with so many species of prawns and crabs :)) thanks for enlightening us with a write out on them. These prawns will be nice for my salad too…Lol ! really not kidding…the natural sweetnes from these prawns will add extra flavor for the salad! Will post them up next :)) and thanks for sharing the Youkan recipe…will try it out 🙂

    Regards,
    Elin

    Like

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