【Reading】むしShrimp

【English Name】Ebi (Steamed Shrimp)

Mushi-ebi (steamed shrimp), familiar as a standard topping at sushi restaurants. Shrimp belonging to the order Decapoda among the crustaceans is heated and served as nigiri. Although called "steamed" (mushi), in reality most shops adopt the method of boiling.

Ingredients chosen include kuruma-ebi (Japanese tiger prawn), black tiger, and vannamei shrimp. First the intestinal tract (back vein) is pulled out, and with the body kept straight by a bamboo skewer, it is briefly passed through salted hot water. After being lifted out, it is immediately chilled in ice water to bring out the springiness of the flesh and a vivid red-and-white color. It is cut open from the belly and shaped to adhere closely to the shari, then finished as nigiri.

Nutritionally, it stands out for being high in protein and low in fat, and richly contains umami-producing amino acids such as glutamic acid and arginine. It also serves as a source of taurine and calcium. However, shrimp is a food for which labeling is mandatory as a designated raw material in food allergies, and care is required when serving.

Because heating removes the fishy smell and brings out a plump bite and concentrated sweetness, it is widely supported from children to adults. It pairs well with nikiri soy sauce and a modest amount of wasabi, and its cohesion when combined with vinegared rice is also excellent.