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Shiroebi or White Shrimp is not as known as other shrimp/prawn varieties. However it is a very popular crustacean in Japanese cuisine.
Also known under the the names of “Shiraebi, Hirataebi and Bekkoebi”, it is mainly caught between depths of 40 and 200 metres off the coasts of Toyama Bay on the other side of Japan and Suruga Bay in Shizuoka Prefecture.
It is mainlly served a sashimi with some ponzu and grated fresh ginger
as “gunkan” topped with a dash of grated fresh ginger.
It is possible to serve it as “nigiri”, although one would need large specimen, as the usual length is only 7 cm.
We are just in season as Shiroebi appears on our tables between April and November in many guises:
The picture above shows on the right the shiroebi in its natural flesh whereas on the left it has been kept between two sheets of wetted seaweed for a while as “kombu-jime”, another very popular way to prepare all kinds of sashimi/sushi.
White Shrimps also enter in the preparation of a kind of “Tamagoyaki”/Japanese Omelette when they are first processed into a paste and mixed thoroughly with beaten eggs, sieved and then cooked.
The Japanese also love them as soft sembei/rice crckers.
The annual catch has exceeded 600 tonnes in recent years, half of them in Toyama.
They are also exported whole.
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