Sakura-ebi
- This translucent pink shrimp translates to “spring-season shrimp,” and it’s caught in the Suruga Bay of the Shizuoka Prefecture of Japan. It can be shipped fresh to NYC but only around May, as it is very seasonal. “Sakura-ebi can only be served raw when it is super fresh,” adds Kousaka. “It just does not last fresh for a long period.” So just how is it usually prepared? Saito lists dried or fried kaki-age (fritter) as the two most common preparations.
- Imagine a whiter, smaller, slimier version of ama-ebi and you’re envisioning shiro-ebi. The tiniest of all the species on this list — a single piece of sushi or sashimi contains multiple little shrimps — shiro-ebi “has been very popular among Americans recently,” reports Kousaka, who uses ones sent over from the Toyama prefecture of Japan. “Even when they are shipped frozen (with a special technique), they never get too liquid-y, which is a unique feature compared to other shrimp eaten raw.” Even more impressive? Each of the miniature shrimps is “cleaned piece by piece by hand before being shipped to the U.S.” Talk about exhaustive labor!
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