SushiUniversity®

Godzilla shrimp (Ibaramo ebi)

【Nigiri sushi: Ebi/Kani】
Godzilla Shrimp (Ibaramo ebi) is widely distributed in the North Pacific and Arctic Ocean, including the Sea of Japan, the Sea of Okhotsk, and the Bering Sea. It inhabits deep waters at depths of up to 300 meters. Reaching over 10 cm in length, it is a large species within the family Pandalidae. Its body color features orange and pink stripes, and its entire body is covered in a hard carapace. It is known as “Satsuki ebi (五月海老)” in Tottori Prefecture and “Oni ebi (鬼海老)” in Niigata Prefecture.

It is one of the few edible species within the Buccinidae family, which mostly consists of smaller species. Within its distribution range, it is caught alongside species like the Toyama shrimp (botan ebi) and sweet shrimp. It is not only targeted in shrimp fisheries but is also caught as bycatch in cage fishing targeting species like the Ecchuubai (Finely-striated buccinum). It possesses a sweetness rivaling that of the sweet shrimp, yet its flesh is firmer.

It is such a rare sushi ingredient that one could confidently say no sushi restaurant in Tokyo offers it. While it lacks the intense flavor impact of the sugar-sweet grape shrimp, its taste is perhaps closer to that of the button shrimp. If you ever find it at a sushi restaurant, be sure to try it.

【Related contents】
List of Prawn (Ebi) and Crab (Kani)