Ebi — Shrimp and Prawn in Japanese Cuisine

Origin

Japan-wide — amaebi from Hokkaido, kuruma-ebi from inland seas, sakura-ebi from Suruga Bay

Description

Ebi (shrimp/prawn) represents one of the broadest ingredient categories in Japanese cooking — at least 20 species are regularly consumed, each with specific preparations, seasonal windows, and flavour profiles. The hierarchy: Amaebi (sweet shrimp from Hokkaido — eaten raw as sashimi, the head deep-fried separately); Kuruma-ebi (Japanese tiger prawn — the prestige tempura shrimp, also for sashimi and grilling); Ise-ebi (Japanese spiny lobster — the ceremonial crustacean for New Year and weddings, grilled with butter-soy or served raw as odori/dancing sashimi); Botan-ebi (botan prawn from Hokkaido — raw sashimi, sweet and creamy); Sakura-ebi (cherry blossom shrimp from Suruga Bay — unique tiny shrimp eaten dried or as kakiage, seasonal spring/autumn); Shiba-ebi (small Tokyo Bay shrimp — the historical Edo ebi, now for kakiage and tempura). Ebi is the single most ordered tempura ingredient in Japan.

III

The Thread

—Both Japanese kuruma-ebi and French langoustine represent the premium crustacean that fine dining kitchens centre seafood menus around — different species, equivalent cultural status French

—Galician reverence for pristine, simply prepared premium crustaceans parallels Japanese ebi culture — both traditions understand that ingredient quality transcends technique Spanish · (Galician)

Flavour Context

Amaebi: intensely sweet, almost fruity raw sweetness; kuruma-ebi: clean, firm, slightly mineral; botan-ebi: creamy-sweet with buttery texture; sakura-ebi: concentrated ocean umami in miniature

Pillars V — VII

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