Category Archives: Spiny Lobster

Ise Ebi, Japanese Gastronomy, Spiny Lobster

Japanese Crustacean Species 4: Ise Ebi/Japanese Spiny Lobster

June 12, 2015 dragonlife Leave a comment

Ise Ebi/伊勢海老, or Japanese Spiny Lobster is one the Spiny lobster varieties so popular all over the World.
The Japanese variety is smaller, or more precisely is more popular under a certain size.

Also called Kamakura Ebi, it is caught off the shores of Chiba, Wakayama, Mie and Shizuoka Prefectures.

The best specimens are aught in Winter, although imported lobsters can be found at other seasons.

The annual catch is fairly stable at 1,000 tonnes a year.
Imprted specimens account for 10,000 tonnes, mainly from Australia, New Zealand and New Caledonia.
In the case they are also called Minami/South Ebi.

The Japanese appreciate their lobsters raw.

As o-tsukuri/sashimi plate they are quite spectacular!

For a closer look!

And of course as sushi nigiri!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine, Francescannotwrite, My White Kitchen, 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, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

美食, 魚海の幸, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, Spiny Lobster

Spiny Lobster: Basic Sashimi Presentation

April 11, 2012 dragonlife 2 Comments

LOBSTER-SASHIMI-12

Spiny lobsters can be eaten raw!
Here is the basic recipe for preparing it.
Note that lobsters are fine, but spiny lobsters are best, especially small/medium specimens!

LOBSTER-SASHIMI-1

The lobster should be still alive before you start proceeding.
First clean the live lobster under running clear cold water.
Note that live lobsters are very “lively”!

LOBSTER-SASHIMI-2

Use a short and sharp wide blade knife.
Maintaining the lobster securely in one hand, stab the lobster with the knife point deeply just behind the head at a slant forward.

LOBSTER-SASHIMI-3

You should be able to easily twist the tail away from the head.

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Put the head aside (will come onto the plate later).

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Turn tail over and cut between soft underbelly part and hard shell part.

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Cut along both sides.

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You should be able to easily pull out the underbelly shell. If you have problems pulling it out, insert a spoon between the shell and the flesh.
It should come out easily then.

LOBSTER-SASHIMI-8

Pull the flesh out the shell.
Peel off the thin brown skin and discard.

LOBSTER-SASHIMI-9

First cut tail flesh lengthwise through the middle.
Take innards out and discard.
Ten cut the flesh across into one bite size (small size by European/American standards!).

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Drop into iced water and clean off the sticky juices. As the flesh will turn white if you leave it in the water too long, this process should not last more than 1 minute!

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Take water off in kitchen paper.

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Using the shell (cleaned in cold running water and wiped), arrange sashimi as above. Very easy!
You will find out that the flesh is sweet.
A little wasabi and soy sauce (ponzu is even better) is all you need!

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, 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,
Susan at Arkonlite, 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

Crustaceans, 美食, 観光, 魚海の幸, Gastronomes, Gastronomy, Ise Ebi, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, Spiny Lobster, Tourism, 伊勢海老

Japanese Crustacean Species 5: Spiny Lobster-Ise Ebi-伊勢海老

April 5, 2012 dragonlife Leave a comment

ISE-EBI-1

Also called Kamakura Ebi, it is caught off the shores of Chiba, Wakayama, Mie and Shizuoka Prefectures.

The best specimens are aught in Winter, although imported lobsters can be found in other seasons.

The annual catch is fairly stable at 1,000 tonnes a year.
Imprted specimens account for 10,000 tonnes, mainly from Australia, New Zealand and New Caledonia.
In that case they are also called Minami/South Ebi.

The Japanese appreciate their lobsters raw.

ISE-EBI-SASHIMI

As o-tsukuri/sashimi plate they are quite spectacular!

ISE-EBI-SASHIMI2

For a closer look!

Another extravagant to serve as sashimi is to have them slightly seared outside and raw inside!

They are natuarally very popular as a sushi nigiri!

If they are small enough they can be served as another extravagant sushi grilled whole over a single ball of rice/shari!

And the larger specimens can be prepared western-style in gratin!

RECOMMENDED RELATED WEBSITES

Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, 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,
Susan at Arkonlite, 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:

Crustaceans, 美食, 魚海の幸, Gastronomy, Ise Ebi, Japan, Japanese Gastronomy, Shizuoka, Spiny Lobster, 伊勢海老

Japanese Crustacean Species 6: Spiny Lobster/Ise Ebi/伊勢海老

January 5, 2012 dragonlife Leave a comment

ISE-EBI-1

Ise Ebi/伊勢海老 or Japanese Spiny Lobster is one the Spiny Lobster varieties so popular all over the World.
The Japanese variety is smaller, or more precisely is more popular under a certain size.

Also called Kamakura Ebi, it is caught off the shores of Chiba, Wakayama, Mie and Shizuoka Prefectures.

The best specimens are aught in Winter, although imported lobsters can be found at other seasons.

The annual catch is fairly stable at 1,000 tonnes a year.
Imported specimens account for 10,000 tonnes, mainly from Australia, New Zealand and New Caledonia.
In the latter case they are also called Minami/South Ebi.

The Japanese appreciate their lobsters raw.

ISE-EBI-SASHIMI

As o-tsukuri/sashimi plate they are quite spectacular!

ISE-EBI-SASHIMI2

For a closer look!