Tiger Prawn · 車海老 (くるまえび)

The premium prawn of Edo-mae sushi. Butterflied, briefly boiled, and served warm — sweet and snappy.

Kuruma-ebi sweetens dramatically in the minutes after cooking — Edo-mae shops boil it to order and serve while still faintly warm.

Category: ebikani · Season: autumn (peak Sep, Oct, Nov) · Origin: Japan, Southeast Asia

Preparations

Nigiri 握り · Sashimi 刺身 · Temaki 手卷

Shun 旬 — a field guide and tasting diary for sushi lovers.