What is taishō-ebi in sushi?大正海老
This time, I looked into the various names and seasons for sushi taishō-ebi.
How to call taishō-ebi
【taishō-ebi】a type of prawn タイショウエビ 大正海老
There is a theory that the name Taisho shrimp originates from the shrimp that began to be harvested during the Taisho era in Japan. There is also a theory that it was named after a shrimp company called “Taishogumi” that existed at that time. Taisho shrimp is also called “korai shrimp”. (Scientifically, it is classified as a member of the prawn family.)
The peak season for taishō-ebi
Taisho shrimp is available throughout the year, but its season is from October to January. It is also called Korean shrimp because it was caught off the coast of the Korean peninsula during the Taisho era.
Taisho shrimp is mostly consumed as frozen shrimp caught in the East China Sea. It looks similar to Kuruma shrimp, but there are no stripes on its body and only its tail is black1. Although the taste is not as good as tiger shrimp, it is cheaper and relatively easy to obtain. The body length is about 20-25cm1. It is often used as a substitute for expensive prawns. In recent years, natural products have been decreasing rapidly1. The color is lighter than Kuruma Shrimp or Black Tiger, but it is darker than other white types.
As for the taste, it is a delicious shrimp with sweet, soft flesh, and the red miso that comes from females that have overwintered has a strong flavor.
