Japan-wide — amaebi from Hokkaido, kuruma-ebi from inland seas, sakura-ebi from Suruga Bay
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.
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
Amaebi must be eaten extremely fresh (it oxidises rapidly — greyness is the discard signal); kuruma-ebi for tempura must be butterflied and the vein removed without removing the shell (shell is left on for presentation and adds flavour); botan-ebi is best served in the shell at just above freezing temperature to preserve its creamy texture; dried sakura-ebi should be briefly toasted before use to activate their flavour.
Kuruma-ebi tempura technique: make a series of shallow cuts on the belly side (to prevent curling), then press the prawn against the work surface to straighten and stretch it before battering — this creates the iconic elongated tempura shape; amaebi heads deep-fried in tempura batter are crisp, intensely umami-sweet — a perfect sake accompaniment; sakura-ebi kakiage (the classic Shizuoka dish near Suruga Bay) uses fresh or briefly dried sakura-ebi with mitsuba for one of Japan's finest fritters.
Overcooking ebi in any preparation (shrimp are done when they turn fully pink — beyond that they are tough); removing kuruma-ebi shell before tempura (the shell is the structural support that holds the stretched shape); failing to devein larger shrimp before sashimi service (the vein contains digestive matter); serving amaebi sashimi without also offering the deep-fried head (the head is the most delicious part).
Japanese Cooking: A Simple Art — Shizuo Tsuji