Common name: Green Tiger Prawn, zebra prawn

Japanese name: Kuma ebi (熊蝦、熊海老、隈蝦、隈海老)

Chinese common name: 短沟对虾、黑节虾、花虾、丰虾、花脚虾、竹节虾、熊虾

Scientific name: Penaeus semisulcatus De Haan.1844

Nigiri sushi detail: Green tiger prawn (Kuma ebi) Nigiri sushi

Feature:

Green tiger prawn (Kuma ebi) is widely distributed in Tokyo Bay, the Pacific Ocean, the Indian Ocean, Australia, and the Mediterranean Sea. It inhabits muddy bottoms shallower than 20 meters in depth along the coast. When grown, it grows to 25 cm in length. Its body color is reddish brown with light-colored stripes. It is called Akaashi (Red leg color) because it also has red chest and abdominal legs. The season is from winter to spring.

Kuma ebi is treated as a high-end shrimp because it develops a strong red coloration, looks beautiful, and does not become too hard and tight when heated. Kuma ebi is treated as a high-end shrimp because it develops a strong red coloration, looks beautiful, and does not become too hard and tight when heated.

It is used extensively in shrimp tempura at soba noodle restaurants and fried shrimp at Western-style restaurants. It has a sweeter taste than Kuruma ebi and is a high-end item that goes well with sushi rice. It is also suitable for salted and grilled dishes and sashimi.