The Origins of Shima Ebi: Discovering the Striped Shrimp
Habitat of the Striped Shrimp, Historical Significance in Japan
Shima Ebi in Japanese Cuisine: From Sashimi to Sushi
Popular Dishes, Traditional vs. Modern Interpretations
Shima Ebi, often termed as the striped shrimp in English, is a culinary treasure in Japanese cuisine. With its delicate and distinctive stripes, this shrimp's taste profile is unparalleled — a gentle sweetness and tender texture that makes it a favorite for sashimi and sushi dishes. Its beautiful, translucent body with pinkish stripes is not just a treat for the taste buds but also a feast for the eyes.
縞海老：日本の海のストライプの宝石
縞海老、またはシマエビとも呼ばれるこのエビは、日本の料理における宝物です。その独特の甘みと柔らかい食感は、刺身や寿司の料理でのお気に入りです。ピンク色のストライプが入った半透明の体は、味覚だけでなく視覚の楽しみでもあります。
縞海老：日本海洋的条纹珍宝
縞海老，或称“Shima Ebi”，是日本料理中的珍贵食材。这种虾因其身上独特的条纹而得名。其肉质细腻、口感甜美，使其在刺身和寿司料理中备受喜爱。其半透明并带有粉红色条纹的身体，不仅是味蕾的享受，更是一道视觉盛宴。
Shima Ebi: The Striped Jewel of the Japanese Seas
shima-ebi-japanese-striped-shrimp
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Chefs Combines their strong tendency in Edomae tradition together with their innovative aptitude to compose an unique dining menu for you .
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Edomae - Red Vinegar is the important ingredient
Edomae sushi restaurants however, use a kind of rice vinegar called Akasu (赤酢/Akazu). This vinegar has it’s historical beginnings in the 1800s, where pure rice could not have been fermented due as it was luxurious an ingredient to be used. Instead, left over sake lees from the sake making process would be stored in wooden boxes and aged over time.
Through years and years of the gentle Mallard reaction, these solids turned from white to black and developed a sweet and earthy aroma. The same ageing reaction here would be the same reaction that is undergone by aged wine, cheese and whiskeys.
The variety of flavour compounds produced from the chemical breakdown inside the sake lees produced a variety of complex flavours. After ageing, the now black sake lees are mixed with water to form a mash known as Moromi (もろみ/醪). Similiar to balsamic vinegar, this mash is constantly turned and compressed.
When fully matured, the mash is strained to form a reddish-black liquid that looks similar to soy sauce. This liquid is inoculated with a vinegar mother and then allowed to undergo acetic acid fermentation. The final product after acetic acid fermentation is a deep concentrated red vinegar, which has the depth of complexity just like a real aged DOP Balsamic vinegar, but with a much lighter and fluid viscosity. When used to make sushi rice, it gives the rice a golden hue.
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It is this vinegar that is used by sushi masters . It is this mixture (known as awasezu/合わせ酢) that gives each sushi master’s rice it’s very own signature taste. From what I know, the only vinegar brewery that still makes this vinegar is based in Tokyo. This is because the demand for this kind of vinegar is small, plus the entire production process takes a very long time due to the long ageing requirements .
They do however, seem to sell their red vinegar to America under the name “Premium Akasu”. If interested, a quick google search will show you where you can find some. Instead, they have decided to produce a pre-made blend of their red rice vinegar .
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Master Chef Tango Lai - Sushi Yorokobu 鮨㐂 - Over 20 Years experience of Japanese food , who make the Unique's taste of sushi with Seasonal and fresh fish .