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Prawn and crab

Kuruma prawn (Kuruma ebi) Kuruma prawn (Kuruma ebi)

Kuruma prawn (Kuruma ebi)

Quickly-boiled kuruma prawns change into stark contrast of red and white. The boiling method greatly affects the delicate, rich flavor and faint sweetness of prawn, so it requires certain skill of the chef. Some restaurants serve this live, but in the Edo-style sushi tradition, powdered “oboro” is served between the prawn and shari. These days there are locations that serve the kuruma prawn raw, even on top of rice, but the Edo-style kuruma prawn sushi is served boiled. Kuruma prawns that are less than 10cm in length are called “saimaki,” 10 to 14cm are “maki,” prawns around 15cm are “kuruma” and those that are 20cm are called “daisha.” Saimaki is used for tempura and maki is optimal for normal sushi with toppings. Learn more

Main production area

Nagasaki Oita Aichi Kumamoto

Famous production area

Amakusa TokyoBay Himeshima

Season

Early summer-Autumn