| Name (Japanese) | Japanese glass shrimp (Shiro-ebi / シロエビ / 白海老) |
| Overall Rating |
Flavor: ★★★★★ Texture: ★★★★☆ Popularity: ★★★★☆ |
| Reference Price |
Value: ★★★☆☆ Price range: $8~$18/100g |
| Best Season | Spring to early summer (April–July) |
| Did You Know? | Freezing is essential for distributing it as sashimi due to its high perishability. |
| Category | Details |
|---|---|
| 1. Overview |
Official Name: Shira-ebi (シラエビ) Kanji Name: 白海老 (Shiro-ebi) English Name: Glass Shrimp / White Shrimp Scientific Name: Pandalus borealis nipponensis Classification: • Kingdom: Animalia • Phylum: Arthropoda • Class: Malacostraca • Order: Decapoda • Family: Pandalidae (Shrimp family) Average Size: 5–7 cm Key Features: Translucent body with faint pink hue; delicate, sweet flavor and soft texture; considered a luxury seasonal delicacy |
| 2. Habitat & Distribution |
Found mainly in **Toyama Bay (Sea of Japan)** at depths of 200–600 m. Also distributed in limited cold-water coastal areas of Japan. Toyama Bay is especially famous, often called the home of **“jewel-like shiro-ebi”**. |
| 3. Seasonality |
Best season is **spring to early summer (April–July)**. During this time, shrimp are at their sweetest and most translucent, ideal for sushi and sashimi. |
| 4. Sushi Ingredient Profile |
Common Uses: Gunkan-maki, nigiri (piled), sashimi, kakiage tempura Flavor: Naturally sweet, mild umami, clean finish Texture: Soft, silky, slightly sticky Fat Content: Very low; sweetness is emphasized over richness |
| 5. Preparation & Craftsmanship |
Due to their small size, multiple shrimp are carefully peeled and arranged for each serving. Often presented as **gunkan-maki** with many shrimp piled together. Can also be served raw as sashimi or fried as delicate **kakiage tempura**. Requires skilled handling to preserve their fragile, translucent appearance. |
| 6. Recommended Pairings |
Sushi Rice: Lightly seasoned, slightly sweet shari Condiments: Wasabi, shiso, or mild soy sauce Drinks: Junmai daiginjo sake, crisp white wine, or sparkling sake |
| 7. Nutritional Information |
High in protein, low in calories and fat. Contains astaxanthin (antioxidant pigment), vitamins, and minerals such as calcium. Considered a healthy seafood supporting skin health and vitality. |
| 8. Trivia & Cultural Notes |
Nicknamed the **“jewel of Toyama Bay” (富山湾の宝石)** for its translucent beauty. Rare and labor-intensive to prepare, making it a **luxury seasonal treat**. Featured in local Toyama cuisine such as **shiro-ebi donburi** (shrimp rice bowl). Strongly associated with Toyama identity and celebrated in regional festivals. Its delicate pinkish glow when piled resembles **precious gemstones**. |
| 9. Recommended Sushi Styles |
• Shiro-ebi gunkan (piled glass shrimp) • Shiro-ebi nigiri (layered shrimp topping) • Shiro-ebi sashimi, translucent and sweet • Shiro-ebi kakiage tempura • Shiro-ebi donburi (rice bowl specialty of Toyama) |
