Types of shrimp and recipes: We introduce everything from recipes born in Japan to modern cooking methods!

Japan is known as one of the world's leading shrimp-loving countries. Its diverse uses are a defining feature, from celebrations to everyday side dishes. In this article, we'll introduce the types of shrimp that are popular in Japan, how to eat them, and some representative shrimp dishes

Tiger prawns: the finest taste

Tiger prawns are characterized by their brown stripes and are treated as the highest quality product. They are classified into "maki," "chumaki," and "saimaki" depending on their size, and those that are healthy and have shiny bluish shells are considered to be of high quality. Their deliciousness is enhanced in a variety of dishes, including sashimi and tempura

Taisho shrimp: grayish color

Taisho shrimp are characterized by their grayish color and are also officially known as "Takao shrimp." They are often used in a variety of dishes, including Chinese cuisine and fried foods. Fresh shrimp are characterized by their translucent flesh

Shiba shrimp: small whitish shrimp

Shiba shrimp, named after the area where they are caught in Shibaura, Tokyo, are small, whitish shrimp measuring around 10cm. They are also sold as peeled shrimp, and shrimp with a bluish-black backside are considered fresh

Button shrimp and sweet shrimp

Botan shrimp are deep red when alive, and although the catch is small, they are ideal for sashimi and sushi. Sweet shrimp are also called "northern red shrimp," and those with heads firmly attached are considered to be of high quality

Black tiger prawns: Mostly imported

Black tiger shrimp, as the name suggests, is a black shrimp, and is often found imported frozen. It is reasonably priced and suitable for side dishes

Akaza shrimp and spiny lobster

Akaza shrimp has long claws and is often used in Italian cuisine. Ise shrimp is a large shrimp that exceeds 30 cm and is characterized by its long antennae. It is used in grilled dishes and cold dishes

Lobster and Ecrevisse

Lobsters, also known as omar, have huge claws and are boiled and used in salads. Ecrevisse, also known as American crayfish, is frequently featured in French cuisine

Nutritional Values ​​and Cooking Methods of Shrimp

Shrimp contains taurine, which helps make skin and hair shiny and firm, and calcium, which strengthens bones. When preparing shrimp for tempura, it is common to remove the vein and cut off the tip of the tail. This is because the vein can contain sand, which can impair the taste and aroma

Introducing recipes using shrimp

Shrimp dishes are notable for their versatility in cooking methods. This time, we will introduce three different shrimp dishes: grilled shrimp with young greens, simmered freeze-dried tofu, and Taisho shrimp with tartar sauce

Grilled shrimp with young greens

This dish makes the most of the savory flavor of the shrimp, but is further enhanced by the addition of the color and flavor of young greens

1. Preparation : Cut open the shrimp with the shells still on and remove the vein. Pierce the shrimp with a toothpick in two places near the head and tail to open the flesh. Season with the specified seasonings and let sit for about 5 minutes.
2. Prepare the egg yolks and radish leaves : Add a pinch of salt to the egg yolks and mix. Boil the radish leaves, drain them and chop them finely.
3. Cooking instructions : Preheat the oven to 250°C, add the shrimp and cook until the shells turn red. Brush with egg yolk, sprinkle with radish leaves and cook until the surface is dry.

Finally, garnish with pickled daikon radish and carrots in sweet vinegar for color and serve

Simmered freeze-dried tofu

A healthy and deeply flavorful dish that combines freeze-dried tofu and shrimp

1. Prepare the shrimp : Remove the vein from the shrimp and bring to a boil with seasoning A. Simmer for 1-2 minutes, then remove from heat and leave to soak in the broth.
2. Preparing the koya tofu : Rehydrate the koya tofu and cut it into rectangles. Heat the ingredients in B, add the koya tofu, and simmer over low heat for 30 minutes to allow the flavors to soak in.
3. Preparing the dried shiitake mushrooms : Rehydrate the dried shiitake mushrooms and remove the stems. Add the soaking water and sugar (C) and simmer, then add mirin and soy sauce to further enhance the flavor.

Finally, combine these ingredients and garnish with boiled snow peas and leaf buds to complete the dish

Taisho shrimp with tartar sauce

This dish is served with the classic fried shrimp dish, tartar sauce

1. Shrimp preparation : Remove the vein from the Taisho shrimp, cut off the tip of the tail and drain the water. Peel the shell, leaving one segment of the tail.
2. Prepare the batter : Season the shrimp with salt and pepper and coat them in flour. Dip the shrimp in the egg mixture and water, then coat them in breadcrumbs.
3. Frying : Heat oil to 180°C and deep fry the shrimp until crispy.

Three shrimp dishes - Grilled Shrimp with Young Greens, Simmered Koya Tofu, and Taisho Shrimp with Tartar Sauce - each have their own unique taste and texture, bringing out the best in shrimp. These dishes are the perfect way to fully enjoy shrimp, and represent the diversity and rich flavor of shrimp in Japanese culinary culture