Discover Japanese tiger prawn: its ingredient, flavour, texture, representative season, regional context, and how to approach soy sauce and wasabi.
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A visual reference for recognising Japanese tiger prawn before ordering; season, cut and knife work change its appearance.
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Nigiri
Elegant sweetness from precise cooking
Firm, juicy and springy
Soy sauce
A light brush or none.
Wasabi
Optional.
WHAT IS IT?
What exactly is Japanese tiger prawn?
Kuruma-ebi is Japanese tiger prawn, traditionally cooked just enough for nigiri and opened to show its natural striped colour.
CHOOSE WITH CONFIDENCE
Place Japanese tiger prawn beside two close relatives.
Keep Japanese tiger prawn as the baseline, then use Scallop (hotate) for flavour and Squid (ika) for bite. There is no need to order all three together.
PLACE & CONTEXT
Japanese tiger prawn and place
Historically important in Edomae sushi and now also farmed in western and southern Japan.
YOUR FIRST PIECE
Build the baseline before seasoning.
Use the first piece as your baseline. Taste: Elegant sweetness from precise cooking. Texture: Firm, juicy and springy. Soy guidance: A light brush or none. Wasabi guidance: Optional.
