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 lovers. Its diverse use is characteristic of its variety, from celebrations to everyday side dishes. This time, we will introduce some of the popular types of shrimp in Japan, how to eat them, and even some of the most popular dishes made with shrimp.

Carp shrimp: The finest taste

The shrimp are characterized by brown stripes and are treated as the finest. Depending on the size, it is classified as "sweet", "medium" or "sweet" and is considered to be good products that are energetic and have a glossy bluish shell. The deliciousness of the dishes is highlighted with a variety of dishes, including sashimi and tempura.

Taisho shrimp: greyish tint

Taisho shrimp is characterized by a grayish shade and is officially known as "Takao Shrimp." It is often used in a variety of dishes, such as Chinese food and fries. The fresh ones are characterized by their clear flesh.

Grass shrimp: Small whitish shrimp

The shiba shrimp, named after it was caught in Shibaura, Tokyo, is a small, whitish shrimp that is about 10cm tall. It is also available as a peeled shrimp, and it is said that the blue-black pig has a fresh blue-black back.

Botan shrimp and sweet shrimp

Botan shrimp have been dark red since they were alive, and although they have little catches, they are perfect for sashimi and sushi ingredients. Sweet shrimp are also known as "Northern Red Shrimp," and those with a firm head are considered to be good.

Black Tiger: Many imported products

As the name suggests, Black Tiger is a black shrimp, and is often imported frozen products. The price is reasonable and it's perfect for side dishes.

Akaza shrimp and lobster shrimp

Akaza shrimp has long scissors and is often used in Italian cuisine. The lobster is a large shrimp that weighs over 30cm and is characterized by its long antennae. It is used for grilled shells and cold-made products.

Lobster and Ecclubis

Lobster, also known as Omar, has giant scissors and is used for boiling and salads. Ecclubis is also known as American crayfish and frequently appears in French cuisine.

Nutritional value and cooking methods

Shrimp contains taurine, which acts on the luster and firmness of the skin and hair, and calcium, which strengthens the bones. When cooking tempura, it is common to remove the back cotton and cut the tip of the tail. This is because the back cotton can contain sand and other substances, which can damage the taste and aroma.

Introducing recipes using shrimp

Cooking with shrimp is also noteworthy in terms of the variety of cooking methods. This time, we will introduce three different shrimp dishes: grilled shrimp with yakinabe, stewed konyaku tofu, and Taisho shrimp with tartar sauce.

Grilled shrimp with young vegetables

This dish brings out the flavor of the shrimp while also adding the colour and flavor of the young vegetables.

1. Preparation : Open the shrimp with its shell and remove the back cotton. Push the pip in two places near the head and tail to open it. Season with the specified seasoning and leave for about 5 minutes.
2. Preparing egg yolk and radish leaves : Add a little salt to the egg yolk and mix. Boil the radish leaves, drain and chop them finely.
3. Bake : Preheat the oven to 250°C, add the shrimp and bake until the shell is red. Apply egg yolks, scatter the radish leaves, and cook until the surface is dry.

Finally, serve with radish and carrot pickled in sweet and sour sauce to add color.

Konyaku tofu boiled food

This is a healthy, deep flavor dish that combines konyaku tofu and shrimp.

1. Preparing the shrimp : Remove the back cotton from the shrimp, boil it with seasonings from A, simmer for 1-2 minutes, remove from heat, and soak in the broth.
2. Treatment of Konyaku : Put the Konyaku tofu back and cut it into rectangles. Heat it with ingredients B, add the konyaku tofu, simmer over low heat for 30 minutes, and allow to taste.
3. Preparing dried shiitake mushrooms : Put the dried shiitake mushrooms back and remove the shaft. Add the soaked juice and sugar from C, simmer, and add more flavor with mirin and soy sauce.

Finally, you'll be ready to platter these ingredients and add boiled pods, peas and kinbuds.

Taisho shrimp with tartar sauce

This dish comes with tartar sauce, a classic fried shrimp.

1. Preparation of shrimp : With the exception of the back cotton of Taisho shrimp, drain the tips of their tails and drain them. Leave one tail verse and peel its shell.
2. Prepare the batter : Sprinkle salt and pepper on the shrimp and sprinkle with flour. Add water to the egg mixture, drain the shrimp and sprinkle with breadcrumbs.
3. Fry : Heat the fried oil to 180°C and fry the shrimp crisply.

The dishes using three shrimp, grilled shrimp with yakisoba, stewed konyaku tofu, and Taisho shrimp with tartar sauce, each have their own unique flavor and texture, bringing out the deliciousness of the shrimp to the fullest. These dishes are a great option to fully appreciate the charm of shrimp, and represent the diversity and rich flavor of shrimp in Japanese food culture.