Ebi — Shrimp and Prawn in Japanese Cuisine
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.