{"id":7173,"date":"2025-05-02T14:46:25","date_gmt":"2025-05-02T05:46:25","guid":{"rendered":"https:\/\/sushiuniversity.jp\/basicknowledge\/?post_type=jetpack-portfolio&p=7173"},"modified":"2025-10-27T16:58:27","modified_gmt":"2025-10-27T07:58:27","slug":"paradise-prawn-tenshinoebi","status":"publish","type":"jetpack-portfolio","link":"https:\/\/sushiuniversity.jp\/basicknowledge\/paradise-prawn-tenshinoebi\/","title":{"rendered":"Paradise prawn (Tenshinoebi)"},"content":{"rendered":"

Paradise prawn (Tenshinoebi) is approximately 17 centimeters in size with long antennae. The flesh is transparent with a bluish tint.<\/span><\/p>\n

\u201cTenshinoebi\u201d is the brand name for Kuruma ebi (white variety) farmed in New Caledonia, and its common name is \u2018Blue Prawn.\u2019 It is also known as Paradise prawn. This shrimp was originally widely farmed from Mexico to Peru, but due to its bluish body color, it has not been very popular in Japan and has been imported only in small quantities until now.<\/span><\/p>\n

However, as soon as it was named \u201cAngel Shrimp (Tenshi-no-ebi),\u201d it became wildly popular in Japan, where brand names hold significant sway. Furthermore, the catchphrase \u201cgrown in pristine, safe seawater without any additives, using only natural feed,\u201d combined with the fact that it contains the world’s highest levels of amino acids (arginine, proline, glycine, and glutamine), which are the main components of umami and sweetness, propelled it to become an unrivaled leading brand.<\/span><\/p>\n

Of course, it is imported to Japan in the same frozen state as Argentine red shrimp (Aka ebi). It can be enjoyed as shrimp tempura, carpaccio, or sashimi. As seen in the attached image, the color may not be ideal for nigiri sushi. However, since it is raised in an environment free of antibiotics, it may be suitable for Odori. The shell is thin, so it can be eaten whole.<\/span><\/p>\n

\"A

The appearance of Paradise prawn (Tenshinoebi)<\/p><\/div>\n

Common name: Paradise prawn, Blue shrimp, Pacific blue shrimp, western blue shrimp<\/span><\/p>\n

Japanese name: Tenshinoebi (\u5929\u4f7f\u306e\u6d77\u8001)<\/span><\/p>\n

French common name: Crevette bleue<\/span><\/p>\n

German common name: Pazifische Blaue Garnele<\/span><\/p>\n

Scientific name: Penaeus stylirostris Stimpson, 1874<\/span><\/span><\/p>\n

\"A

The appearance of Paradise prawn (Tenshinoebi) nigiri sushi<\/p><\/div>\n

Nigiri sushi detail: Paradise prawn (Tenshinoebi) Nigiri sushi<\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Paradise prawn (Tenshinoebi) is approximately 17 centimeters in size with long antennae. The flesh is transparent with a bluish tint. \u201cTenshinoebi\u201d is the brand name for Kuruma ebi (white variety) farmed in New Caledonia, and its common name is \u2018Blue Prawn.\u2019 It is also known as Paradise prawn. This shrimp was originally widely farmed from Mexico to Peru, but due to its bluish body color, it has not been very popular in Japan and has been imported only in small quantities until now. However, as soon as it was named \u201cAngel Shrimp (Tenshi-no-ebi),\u201d it became wildly popular in Japan, where brand names hold significant sway. Furthermore, the catchphrase \u201cgrown in…<\/p>\n","protected":false},"author":2,"featured_media":7175,"comment_status":"open","ping_status":"closed","template":"","format":"standard","meta":[],"jetpack-portfolio-type":[166],"jetpack-portfolio-tag":[169],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/7173"}],"collection":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio"}],"about":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/types\/jetpack-portfolio"}],"author":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/comments?post=7173"}],"version-history":[{"count":9,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/7173\/revisions"}],"predecessor-version":[{"id":8125,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/7173\/revisions\/8125"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media\/7175"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media?parent=7173"}],"wp:term":[{"taxonomy":"jetpack-portfolio-type","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-type?post=7173"},{"taxonomy":"jetpack-portfolio-tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-tag?post=7173"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}