Wild
Kuruma Ebi (Japanese Tiger Prawn) is the crown jewel of Japanese prawns — the historical gold standard against which all other prawns are measured. Its Japanese name derives from 'kuruma' (wheel), referring to the way its striped body curls into a wheel shape when cooked. In Edomae sushi tradition, Kuruma Ebi is one of the essential, non-negotiable toppings.
The characteristic beauty of Kuruma Ebi is matched by its extraordinary flavor — firm, deeply sweet flesh with a subtle nuttiness that no other prawn quite achieves. The shell, when cooked, turns brilliant crimson with white banding. Live Kuruma Ebi commands the highest prices at auction; frozen product from reputable producers maintains excellent quality.
Advance Intertrade sources Kuruma Ebi from Kyushu (Kumamoto is famous for aquaculture-raised Kuruma Ebi) and Nagasaki's wild fisheries. Available live for the most premium venues, and IQF-frozen for restaurants that need consistent supply.
The definitive Edomae preparation — briefly boiled with head off, butterflied, and served on rice. A masterpiece of technique.
The most classic prawn tempura — the striped shell removed except for the tail, dipped in light batter, fried until crisp.
Peeled and served live and moving — the ultimate expression of freshness. A dramatic sushi bar experience.
Grilled whole with shell on — the caramelized shell and sweet flesh together deliver intense concentrated flavor.
| Size | Grade | Common Use |
|---|---|---|
| 20–30g | Small | Sushi portions |
| 30–50g | Medium | Sushi, tempura — most popular |
| 50–80g | Large | Premium tempura, sashimi |
| 80g+ | Jumbo | Show-stopper presentations, luxury venues |
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