Fried Shira-ebi shrimp
Karaage (fry) of Shira-ebi or Shiro-ebi (white shrimp, Pasiphaea japonica) served at a restaurant in Nerima, Tokyo. It is a good appetiser to start a Japanese dinner with.
It is a shrimp species endemic to the deep waters of 100 - 300 m surrounding the Japanese archipelago. Commercial fishing of the endemic species is conducted only in the Bay of Toyama, into which the Kurobe-gawa and the Jouganji-gawa, as you saw recently, discharge.
It has been a local speciality of Toyama rivalling Masu-zushi.
It became available in Tokyo only in recent years thanks to the development of cold-chain logistics to transport seafoods caught in the Bay of Toyama to Tokyo on the Pacific Coast probably by way of Hakuba and Azumino Valleys.
Fried Shira-ebi shrimp
Karaage (fry) of Shira-ebi or Shiro-ebi (white shrimp, Pasiphaea japonica) served at a restaurant in Nerima, Tokyo. It is a good appetiser to start a Japanese dinner with.
It is a shrimp species endemic to the deep waters of 100 - 300 m surrounding the Japanese archipelago. Commercial fishing of the endemic species is conducted only in the Bay of Toyama, into which the Kurobe-gawa and the Jouganji-gawa, as you saw recently, discharge.
It has been a local speciality of Toyama rivalling Masu-zushi.
It became available in Tokyo only in recent years thanks to the development of cold-chain logistics to transport seafoods caught in the Bay of Toyama to Tokyo on the Pacific Coast probably by way of Hakuba and Azumino Valleys.