Stout red shrimp (Hikarichihiroebi) are distributed in Suruga Bay, Enshu Nada, Kumano Nada, the Indian Ocean, and Australia. They measure 15–20 cm in length and inhabit depths of 350–800 meters. Except for areas with bottom trawl fishing such as Numazu, the Mikawa region of Aichi Prefecture, and Tsu in Mie Prefecture, they are rarely available in the market.

Hikarichihiroebi has a small edible portion relative to its body size and is high in fat. It is named as a intermediate form between Higenagaebi and Tsuchinagachihiroebi. It is commonly used as raw material for shrimp crackers but is also delicious when eaten as sashimi. It is so rare that it is virtually impossible to find it in nigiri sushi in Tokyo.

Common name: Stout red shrimp

Japanese name: Hikarichihiroebi (光千尋蝦)

French common name: Gambon gaillard

Spanish common name: gambón colorado

Scientific name: Aristeus virilis (Bate,1881)

Nigiri sushi detail: Stout red shrimp (Hikarichihiroebi) Nigiri sushi