What Are The Different Types Of Shrimp Used In Japanese Cuisine?
Ama-ebi
Translating to “sweet shrimp,”
ama-ebi has a bit of a slimy
texture and is commonly served raw and butterflied as sashimi (as well
as sushi); it’s somewhat common to see it listed on the menus of fairly
upscale Japanese restaurants. Its taste is very sweet, and chef Saito
singles out
ama-ebi from Hokkaido in Japan as his go-to, while
chef Kousaka prefers using the delicacy found in Maine, calling it
“super fresh and so clear that it’s almost transparent.” He does admit,
however, that the availability of the state’s
ama-ebi has decreased in the past half-decade and that it’s become more rare these days.
Complete list (FoodRepublic.com)
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