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【English Name】Black Tiger Prawn

Black tiger is the trade name for the giant tiger prawn (ushi-ebi), a large shrimp of the family Penaeidae. Its scientific name is Penaeus monodon; it can exceed 30 cm in body length and is regarded as one of the largest species among the kuruma-ebi (Japanese tiger prawn) relatives.

The name derives from the blackish stripes on the body surface, which turn a vivid red when heated. The flesh is thick and elastic and has the sweetness characteristic of shrimp, while the flavor itself is comparatively light, making it easy to pair with a wide range of Japanese, Western, and Chinese dishes.

Farming technology was established in Taiwan in the 1980s and subsequently spread to Southeast Asian countries such as Indonesia, India, and Vietnam. The majority of black tiger distributed in Japan is farmed frozen product from these countries. It is used in a wide range of settings, from the boiled shrimp of conveyor-belt sushi to tempura, fried shrimp, and osechi (New Year cuisine).

Wild individuals also inhabit the Pacific side of Japan's coastal waters south of Tokyo Bay, but the distribution volume is very small. In recent years, changes in market composition can be seen with the rise of the whiteleg shrimp (vannamei), but there remains persistent demand for cooking that makes use of its thick, meaty texture.