Tag Archives: shrimps

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

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 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:

-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, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, Tourism

Japanese Crustacean Species 4: Alaskan Pink Shrimp-Pink Shrimp-Amaebi-甘海老

April 3, 2012 dragonlife 4 Comments

AMAEBI-1

Amaebi (甘海老 in Japanese) or by its Latin name Pandalus borealis (also called Pandalus eous) is a species of shrimp found in cold parts of the Atlantic and Pacific Oceans. Many different English names are used, with little consensus (deep-water shrimp, cold-water shrimp, northern shrimp, Alaskan pink shrimp, pink shrimp, northern red shrimp, Greenland prawn (UK)). Often the word shrimp is replaced by prawn, albeit incorrectly.

In Japan, it is also known as Akaebi, Hokkoku Akaebi/North Country Red Shrimp, Nanban Ebi or Tongarasahi.

The season in Japan is Winter, although it can be found all year round thanks to large imports from Greenland and Canada. Yearly domestic catch amount to 2,000 tonnes in Hokkaido and 800 tonnes in Ishikawa Prefecture.

It is a species famous for its sexual properties: the shrimps are hermaphroditic. They start out male, but after a year or two, their testicles turn to ovaries and they complete their lives as females. However, if there is a predominance of female Pandalus shrimp, the males will delay their transformation. Likewise should there be a shortage of females, the male shrimp will begin their transformation earlier, all for the sake of maintaining balance for procreational purposes.

They are called “Ama Ebi/Sweet Shrimp” in Japanese as they will turn very sweet after a couple of days in the refrigerator, whereas they will show no sweetness at all when fresh!

They are great as sashimi on their own, in salads or as part of a larger sashimi plate!

Of course, as sushi, they are a superb morsel!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Crustaceans, 美食, 蝦蛄, 魚海の幸, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Mantis Shrimp, Shizuoka, Shizuoka Cuisine, Squilla, Tourism

Japanese Crustacean Species 3: Squiila-Mantis Shrimp-Shako-蝦蛄

April 3, 2012 dragonlife 4 Comments

A tropical squilla!

Squillae as found on Japanese markets.
Note the dun color as they come from dark northern seas!

The Squilla or “Shako” (蝦蛄in Japanese) is a delicacy that appears on the sushi bar counters from April to Summer, although different varieties can be found in Hokkaido markets (Otaru City in particular) almost all year round.
You will discover it under names such as “Shaku” and “Gazaebi”.
They are actually caught in almost all Japanese seas, but the best are supposed to originate from Hokkaido.

Served boiled or steamed on their own, they make for a great snack!

Like any crustaceans, they can be eaten in many ways.
The Japanese favor the small kind with a violet back. I had the opportunity to buy some very large specimen in Otaru, and eat them just boiled and served with rice vinegar mixed with a little Japanese mustard, or in salads.
They almost disappeared from Tokyo Bay in the 1960’s but reappeared in the 1970’s. Most fishermen in the Kanto (Eastern Japan) area will place them in boxes themselves to sell them directly at fish markets. The market value can vary wildly, but look for the genuine harbor markets and buy them yourself.

Simple nigiri with boiled/steamed squilla

Naturally, they are most popular as nigiri sushi. Customers jokingly ask for “garage” (in English) as “shako” also means (different kanji, of course: 車庫) “garage”!

Seasoned with “tare” sauce.

An unusual offering with grilled squilla!

RECOMMENDED RELATED WEBSITES

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:

Botanebi, Crustaceans, 牡丹海老, 美食, 観光, 魚海の幸, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, Tourism

Japanese Crustacean Species 2: Large Sweet Prawn-Botan Ebi-牡丹海老

April 1, 2012 dragonlife 2 Comments

Botanebi/”Botan” Prawn, or “Pandalus nipponesis” for the specialists, is a large prawn found in all seas of Japan, especially off Hokkaido Island, 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 specimens 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.

They make for big servings as sushi nigiri!

Now, if you are lucky enough to find them fresh with their eggs, ask your chef to dress them as above for sashimi…

as sushi nigiri,…

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!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Crustaceans, 白海老, 美食, 観光, 魚海の幸, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, sashimi, seafood, Shiroebi, Shizuoka, Shizuoka Cuisine, Shrimps, sushi, Tourism, White Shrimps, 海老類

Japanese Crustacean Species 1: White Shrimp-Shiro Ebi-白海老

March 31, 2012 dragonlife 2 Comments

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.

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

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Shrimps Rillettes

March 22, 2010 dragonlife Leave a comment

Rillettes is a preparation of meat similar to pâté. Originally made with pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste. They are normally used as spread on bread or toast and served at room temperature.

Rillettes are also made with other meats, goose, duck, chicken, game birds, rabbit and sometimes with fish such as anchovies, tuna or salmon.

Here is a light and healthy recipe made with shrimps!

Shrimps Rillettes!

INGREDIENTS:

-Shrimps/prawns: 250 g (black tiger if available)
-Olive oil: as appropriate
-Brandy: as appropriate

A Butter:
-Butter: 1/2 tablespoon
-Garlic: 1/2 teaspoon (chopped finely)
-Carrot: 1 tablepoon (chopped finely)
-Parsley: 1 sprig (chopped finely)
-Tomato juice: equivalent of 3 medium-sized tomatoes

B Butter
-Butter: 125 g (1/4 pound)
-Salt: a little
-Cayenne pepper/Chili pepper: as appropriate

RECIPE:

-Fry the shrimps/prawns whole with their shells in olive oil until their insides are cooked. Flambe them with Brandy. Once compeltely cooled down, extract the flaesh out the shell and mince the flesh very finely.

-In a pan drop the A butter and all chopped vegetables and fry until soft. Pour the tomato juice and stirby hand. Let simmer over a weak fire for 20~30 minutes.

-Pass the shrimps and vegetables through a sieve/chinois to obtain a paste.

-In a bowl drop the B butter and let it warm up to room temperature. Add sieved shrimps and vegetables and mix thoroughly until you obtain a smooth paste. Check taste. Add salt and cayenne pepper as appropriate. Leave inside refrigerator for at least a couple of hours.

-Before eating it, bring it back to room temperature and serve with thin slices of French bread. There should be enough for 10 people (as an appetizer!)

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Japanese Cuisine: Ebi Furai/Deep-fried Prawns

December 8, 2009 dragonlife 9 Comments

The Japanese love to deep-fry their food to the point that many izakaya propose full deep-fried food sets including vegetables and seafood and the ubiquitous prawns.
The Japanese will usually utilize kuruma ebi/Imperial prawns or Black Tiger variety for the latter.
There is nothing complicated about preparing deep-fried prawns. The key is to use fresh ingredients and serve as soon as ready.

INGREDIENTS:

-Imperial Prawns/Black Tiger Prawns
-Salt and pepper: to taste
-All-purpose flour
-Egg (s)
-Breadcrumbs or panko (the rough style). Real fresh breadcrumbs are the best.
-Tartare sauce for serving. or tare/bulldog sauce and mustard.

RECIPE:

If the prawn is absolutely fresh take the shell off leaving the head and tail on.
If not, tail the head off but leave the tail on for “handling” when eating it.

Take off the innards with a toothpick by inserting under and pulling it out. Don’t worry about “breaking the back” of the prawn. Actually this is the trick which prevents the prawn from from bending upon frying!

Actually, continue with the trick by making a few shallow cuts acrosss the back of the prawn to make sure it will not bend at all!
Sprinkle with salt (a little only!) and pepper to taste.

Roll prawns in flour.

Then in the beaten eggs.

Apply plenty of breadcrumbs/panko all over the prawns, head and tail included. Pat them lightly between you palms to help breadcrumbs to adhere.

Heat the oil at 170 degrees (less is unsuitable, 180 degrees is the very maximum). Drop the prawns gently into the oil head first.
Avoid manipulating them while frying.
Don’t fry too many at one time as the temperature of the oil will suddenly decrease.
Take them out with chopsticks. Place them on a grill for a few seconds to get rid of excess oil.
Serve with sauce and eat at once!

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Belgian Cuisine: Potato Cream, Shrimps & Smoked Ham

July 28, 2009 dragonlife 6 Comments

POTATO-SHRIMPS

Belgium is one those unsung countries when it comes to gastronomy.
Who has heard of the Ardennes Forest and its abundant game and mushrooms? Have you visited Bruges? The biggest misconception is “French fries”! Sorry, mate, but they are Belgian! And what about mussles and waffles?… And the beer?

Here is a typical fare that people in Bruges are fond of:
Potato Cream (Mashed potato cream), Shrimps & Smoked Ham!

INGREDIENTS: for 4 persons

-Potatoes: 4 bintje if possible
-Small (grey) shrimps: 300 g
-Smoked ham: 4 slices
-Egg yolks: 4
-Butter: 150 g
-White wine: 3 cups/600 ml
-Olive oil (EV): a little
-Fresh cream: 1 large tablespoon
-Nutmeg: 1 pinch
-Salt, pepper: to taste

RECIPE:

-Peel the potatoes. Cut them for easier cooking. Boil them in water for 20 minutes. Mash them with a fork. Add a little of the cooking water if necessary. Add and mix in a little olive oil and the fresh cream. Keep warm.

-Lightly fry smoked ham in a little butter. Get the shrimps rid of their shells and heads.

-In a bain-marie (on the fire put a pan with water and heat, use a smaller pan and place it inside the water-filled pan so as to avoid a direct contact with the heat) pan, whisk the egg yolks quickly addin the wine to them litle by little. Then add and mix the butter, a small piece at a time. Season with salt and pepper to taste. Mix.
Add this sauce to the mashed potatoes, mixing the two delicately. Season again if necessary. Ad the nutmeg.

-In a plate place some mashed potatoes in the middle. Wrap a piece of smoked ham around it and put the plate under the grill for a few minutes to obtain a lightly coloured top for the potatoes.

-Steam the shrimps and place them on top and around the mashed potatoes. Add a touch with some flat parsley or other herb of your liking!

To be savoured with a Belgian beer!

Please check the new postings at:
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Crustacean Species 5: Ise Ebi/Japanese Spiny Lobster

June 21, 2009 dragonlife 4 Comments

ISE-EBI-1

Ise Ebi, 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.

ISE-EBI-SASHIMI

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

ISE-EBI-SASHIMI2

For a closer look!

ISE-EBI-SUSHI

And of course as sushi nigiri!

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

—————————————-
日本語のブログ
—————————————-

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Crustacean Species 4: Amaebi/Alaskan Pink Shrimp-Pink Shrimp

June 18, 2009 dragonlife 2 Comments

AMAEBI-1

Amaebi (in Japanese) or by its Latin name Pandalus borealis (also called Pandalus eous) is a species of shrimp found in cold parts of the Atlantic and Pacific Oceans. Many different English names are used, with little consensus (deep-water shrimp, cold-water shrimp, northern shrimp, Alaskan pink shrimp, pink shrimp, northern red shrimp, Greenland prawn (UK)). Often the word shrimp is replaced by prawn, albeit incorrectly.

In Japan, it is also known as Hokkoku Akaebi/North Country Red Shrimp, Nanban Ebi or Tongarasahi.

It is a species famous for its sexual properties: the shrimps are hermaphroditic. They start out male, but after year or two, their testicles turn to ovaries and they complete their lives as females. However, if there is a predominance of female Pandalus shrimp, the males will delay their transformation. Likewise should there be a shortage of females, the male shrimp will begin their transformation earlier, all for the sake of maintaining balance for procreational purposes.

They are called “Ama Ebi/Sweet Shrimp” in Japanese as they will turn very sweet after a couple of days in the refrigerator, whereas they will show no sweetness at all when fresh!

AMAEBI-2

They are great as sashimi on their own, in salads or as part of a larger sashimi plate such as served i Tomii in Shizuoka:

TOMII-09-05-20b

Of course, as sushi, they are a superb morsel!

AMAEBI-3

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

Crustacean Species 3: Shako-Squilla

June 18, 2009 dragonlife 2 Comments

Like any crustaceans, they can be eaten in many ways.
The Japanese favour the small kind with a violet back. I had the opportunity to buy some very large specimen in Otaru, and eat them just boiled and served with rice vinegar mixed with a little Japanese mustard, or in salads.
They almost disappeared from Tokyo Bay in the 1960’s but reappeared in the 1970’s. Most fishermen in the Kanto area will place them in boxes themselves to sell them directly at fish markets. The market value can vary wildly, but look for the genuine harbour markets and buy them yourself.

Naturally, they are most popular as nigiri sushi. Customers jokingly ask for “garage” (in English) as “shako” also means (different kanji, of course) “garage”!

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

Crustacean Species 2: Botan Ebi-Large Prawn

June 18, 2009 dragonlife 3 Comments

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 specimens are found, whereas Hokkaido produces up to 20cm-long prawns.

sushiko-08-12-25-31

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”!

sushiko-08-12-25-5

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!

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

Crustacean Species 1: Shiro Ebi-White Shrimp

June 18, 2009 dragonlife Leave a comment

Having obtained more information and species, I decided to restart the Series on Crustaceans for the sake of secure information!

shiraebi-22

It is mainlly served as sashimi with some ponzu and grated fresh ginger

shiraebi-3

as “gunkan” topped with a dash of grated fresh ginger.

It is possible to serve it as “nigiri”, although one would need large specimen, as the usual length is only 7 cm.
Shiroebi appears on our tables between April and November in many guises:

shirebi-4

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.

The annual catch has exceeded 600 tonnes in recent years, half of them in Toyama.
They are also exported whole.

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

—————————————-
日本語のブログ
—————————————-