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Japanese lobster (Akaza ebi)

【Nigiri sushi: Ebi/Kani】
Japanese lobster (Akazaebi) is distributed on the upper continental shelf slope from the Boso Peninsula to the Hyuga-nada off eastern Kyushu. It inhabits muddy bottoms at depths of 200 to 400 meters. Its body color is yellowish-red, with a complex relief pattern on its back. Its body length is approximately 20 cm.

It is an endemic species found only in Japanese coastal waters. Closely related species include the Sculpted lobster (Sagami akaza ebi) and the Red-banded lobster (Minami akaza ebi), both of which are consumed as food. Due to its long, slender claws, it is sometimes called “tenaga ebi” (long-armed shrimp) in restaurants, though the standard Japanese name “tenaga ebi” refers to a completely different shrimp species found in brackish or freshwater.

Its flesh is tender and delicious, commanding high prices. Similar to the French langoustine or Italian scampi, it can be enjoyed widely—from raw preparations like sashimi to cooked dishes such as boiled in salt water, sautéed, or in pasta.

Few sushi restaurants offer this as a regular nigiri option, but pairing its rich umami and refined sweetness with vinegared rice undoubtedly creates an incredibly delicious experience.