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Shiro Ebi (Peeled) (Peeled Glass Shrimp) is one of Japan's most refined fish — a saltwater eel that provides the light, delicate character that Edomae sushi tradition demands. Where the freshwater unagi is richer and heavier, Shiro Ebi (Peeled) offers a more refined, subtle experience beloved by connoisseurs.
The signature preparation — simmered in dashi and sweet soy broth (nitsume), then glazed with a rich reduction — produces flesh so silky and tender it melts on the tongue. The proper preparation of Shiro Ebi (Peeled) is considered a benchmark of sushi chef technique.
Advance Intertrade sources Shiro Ebi (Peeled) from Toyama's traditional producers, offering both raw fresh product and pre-cooked/glazed forms for restaurants that want to skip the labor-intensive traditional preparation.
Sliced thin to showcase the clean, subtly sweet flesh — the definitive way to appreciate quality Japanese fish. Paired with wasabi and soy, or dressed with citrus salt.
The most beloved home preparation — simply salted and grilled until the skin crisps and the flesh remains moist. The purity of the fish shines through.
Simmered in sweet soy-mirin broth with ginger — a classic Japanese preparation that gently coaxes maximum umami from the fish while keeping the flesh tender.
A prized ingredient in winter nabe — the head and bones create a rich broth, while the flesh remains tender and sweet in the simmering dashi.
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