GINZA ICHIBUN

Kuruma prawn (Kuruma ebi)

【Nigiri sushi: Ebi/Kani】
There are about 3,000 species of shrimp in the world. Japan is the world's largest shrimp consumer, importing various kinds of shrimp from more than 50 countries. Recently, raw shrimps are also being served, but in Edomae sushi, the term "shrimp" refers to boiled Kuruma prawn (Kuruma ebi).

According to the history of customs during the Edo period, “The name Kuruma ebi (Kuruma means ‘wheel’) was given because it turns a bright red and bends into the shape of a wheel when boiled.” The Kuruma ebi--which has spent decades of being served as common Japanese cuisine--is native to the inner bays from southern Hokkaido southward, but finding wild Kuruma ebi is rare. The season for the wild version is Summer.

The Japanese name of the Kuruma ebi changes depending on the size. When the body length is about 10cm it is called ‘Saimaki’, at 15cm it’s called ‘maki’, ‘Kuruma’ at 20cm, and ‘Ooguruma’ for anything bigger. Saimaki is just the right size to eat in one bite, so this is generally what is used for nigiri sushi.