Kuruma Ebi, or Japanese Imperial Prawn, 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 bred for some time until diseases put a momentary stop to the venture.
The prawn has steadily become a rare morsel. Altogether, natural and domestic specimen, the annual catch amounts only to 2,000 tonnes.
Raw, or
boiled, they make for great decoration on top of suucculent taste!
Now if you have the chance to eat them raw, try and eat them alive!
As for sushi, especially nigiri,
savor the raw,
Or boiled!
RECOMMENDED RELATED WEBSITES
With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento
Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
SHIZUOKA GOURMET 
They look amazing! I would love to taste them one day. Unfortunately they don’t arrive here even frozen.
Happy New Year once more!
PS I have stolen a tiny avocado idea (my last post) from your bentos… I mean your wife’s bentos 🙂 The result was delicious, as always! Please thank her on my behalf for the constant inspiration.
Talking of your wife’s inspirating dishes, guess what I’m making tonight? Okra and pork rolls! I really love them.
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I’m looking forward to discovering it!
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Dear Robert,
I wish you a very Happy New Year!
Thank you so much for all the experiences I could have with you last year and also for your great posts, which keep my memories alive!
Hope to see you again in the near future 🙂
Greetings to the whole AGJ team,
Fabian
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Dear Fabian!
A Happy New Year to you too!
I sincerely hope we can meet again!
Best regards,
Robert-Gilles
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