Shiro Ebi: Toyama’s White Shrimp Senbei, Sushi, and More!
Toyama is a prefecture adjacent to Niigata, where I live.
Toyama has Toyama Bay known for its deep water and variety of fish, and the prefecture prides itself on its delicious seafood dishes.
Especially, “Buri (ブリ: yellowtail)”, “Hotaru Ika (ホタルイカ: firefly squid)”, and “Shiro Ebi (白えび: white shrimp)” are famous nationwide.
Among them, Shiroebi, also known as “Shira Ebi (シラエビ)” or “Hirata Ebi (ヒラタエビ)”, is only caught in Toyama Bay and is called “Toyama Wan no Houseki (富山湾の宝石: Jewel of Toyama Bay)”.
Its fishing season is from April to November.
Shiroebi Specialties of Toyama
Shiroebi, whose scientific name is Pasiphaea japonica, is a small shrimp measuring just 5 to 8 cm long, living in the deep sea (150 to 300 m depth) like Sakura Ebi or sakura shrimp.
While the living shrimp is almost transparent with a subtle pink tint, its body becomes opalescent after death.
Toyama has many specialties using the white shrimp Shiro Ebi, which include “Shiro Ebi Senbei (しろえびせんべい)”, “Shiro Ebi Sushi (白えび寿司)”, “Shiro Ebi no Sashimi (白エビの刺身)”, and “Shiro Ebi Kakiage (白エビかき揚げ)”.
Are you curious about these foods? For people who answer yes to this question, last, let’s take a close look at each item!
Shiro Ebi Senbei (しろえびせんべい)
Shiro Ebi Senbei is a rice cracker made with white shrimp powder. These are lightly salted and have an elegant flavor. Shiro Ebi Senbei is a popular souvenir of Toyama.
Shiro Ebi no Sashimi (白エビの刺身)
Shiro Ebi no Sashimi is a luxury plate of white shrimp sashimi featuring its rich sweetness and melt-in-the-mouth texture.
Shiro Ebi Sushi (白えび寿司)
Shiro Ebi Sushi tastes just as great as Shiro Ebi no Sashimi! This is the gunkan maki or battleship sushi roll.
Shiro Ebi Kakiage (白エビかき揚げ) or Shiro Ebi Tempura (白エビ天ぷら)
Of course, Shiro Ebi comes in Kakiage and Tempura dishes! The Donburi Shiro Ebi Kakiage-Don has now become a regional specialty of Toyama, and the roadside station “Come On Park Shin Minato (カモンパーク新湊)” (Google Map) in Imizu City is especially famous for the dish.