Having obtained more information and species, I decided to restart the Series on Crustaceans for the sake of secure information! I might end amending this series every 2 years!
Deep-fried white shrimp
Shiroebi or White Shrimp is not as known as other shrimp/prawn varieties. However, it is a very popular crustacean in Japanese cuisine.
Also known under the the names of “Shiraebi, Hirataebi and Bekkoebi”, it is mainly caught between depths of 40 and 200 metres off the coasts of Toyama Bay on the other side of Japan and Suruga Bay in Shizuoka Prefecture.
It is mainlly served as sashimi with some ponzu and grated fresh ginger or freshly grated wasabi in Shizuoka Prefecture.
It is popular as sushi although one needs large specimen as the biggest are only 7 cm long.
One popular way to serve them as sushi in the Kansai area is as oshizushi/preshed sushi, either raw or marinated with seaweed as shown above.
One easier way to serve it sushi is gunkan/mothership and it allows for great decoration with flying fish roe and grated ginger for example!
Shiroebi appears on our tables between April and November in many guises:
The picture above shows on the right the shiroebi in its natural flesh whereas on the left it has been kept between two sheets of wetted seaweed for a while as “kombu-jime”, another very popular way to prepare all kinds of sashimi/sushi.
White Shrimps also enter in the preparation of a kind of “Tamagoyaki”/Japanese Omelette when they are first processed into a paste and mixed thoroughly with beaten eggs, sieved and then cooked.
The Japanese also love them as soft sembei/rice crackers.
An original recipe that will please Japanese and expats alike: Shiro Ebi Hamburger!
The annual catch has exceeded 600 tonnes in recent years, half of them in Toyama.
They are also exported whole.
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The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India
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Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, 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,
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Must-see tasting websites:
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-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
2 thoughts on “Japanese Crustacean Species 1: White Shrimp-Shiro Ebi-白海老”
Shiro Ebi is such a beautiful animal! I would rather choose this burger instead of beef one.
Pressed sushi looks very intriguing, I have never heard about it.
I think it is about time I re-publsih some sushi technique articles! LOL