Green tiger prawn nigiri

Green tiger prawn (Kuma ebi)

【Nigiri sushi: Ebi/Kani】
Its standard Japanese name is “kuma ebi” (Penaeus semisulcatus, green tiger prawn). It is slightly larger than kuruma ebi and turns a vivid red when cooked. It is also known as “akashi” because of its red legs. The name is said to derive from its ferocious nature, as it is known to cannibalize its own kind, which is likened to the behavior of a bear. In Taiwan, it is also known as “bear shrimp.”

Compared with black tiger shrimp, kuma ebi has tender flesh and a pronounced sweetness. Steaming gives the flesh just the right firmness, producing a texture comparable to that of kuruma ebi. Furthermore, in regions west of Kansai, some sushi restaurants serve kuma ebi as “odori”—sushi prepared with the flesh of a still-living shrimp—to highlight its rich, viscous sweetness. Although it was once regarded as a substitute for kuruma ebi, kuma ebi is now recognized as a premium shrimp variety in its own right.

In Japan, wild-caught kuma ebi are the main products on the market, although imported supplies also include farmed shrimp. While kuma ebi are sometimes sold live in the Kansai region and further west, they are rarely seen in the Kanto region because catches there are limited. Overall supply is limited, and kuma ebi commands a high price, second only to kuruma ebi.

【Related contents】
What is Meki? Substitute for Kuruma ebi?

What is Black tiger shrimp?

List of Prawn (Ebi) and Crab (Kani)

(First post on November 9, 2026)