【Reading】かんぬき

【English Name】Kannuki (Bolt-sized prawn)

Kannuki is one of the trade terms used at sushi establishments, a name referring to an extremely large kuruma-ebi (Japanese tiger prawn). The etymology derives from "kannuki," the horizontal bar that secures a building's door.

When an opened tiger prawn is placed on the shari (sushi rice), it is large enough to overhang both sides, and because that appearance resembles the bar of a gate door, it is said to have been given this name. Generally, large tiger prawns of 15 cm or more in body length are often called kannuki.

Kuruma-ebi is one of the representative toppings in Edomae sushi, and its name changes by size. Small ones are called "saimaki," medium ones "maki," and especially large ones are distinguished as "kannuki." Among sushi chefs, being able to procure a fine kannuki is even said to show one's skill in procurement.

Serving it boiled is the basis of Edomae, and because the sweetness and texture change greatly depending on the degree of cooking, it is also a topping that tests a chef's skill.