Himeshima Kuruma Prawn (姫島車えび)

Open a box of live Himeshima kuruma prawns, and the sawdust inside may suddenly move. The striped prawns come from a small island off Oita Prefecture, on the island of Kyushu. There, land once used for salt making gave way to seawater ponds when the local salt industry ended. Sweet, firm, and prized both raw and cooked, Himeshima Kuruma Prawn (姫島車えび) is now one of the island’s most valuable products. This guide explains how it differs from black tiger shrimp, when to eat it, and which products suit sashimi. It also covers how to visit Himeshima or order the prawns within Japan. TOCWhat Is Himeshima Kuruma Prawn? Close-up of fresh shrimp, a popular ingredient in Japanese dishes like sushi and tempura. Himeshima Kuruma Prawn is the regional name for kuruma prawns from Himeshima, a one-island village in Oita Prefecture. Most are farm-raised in large seawater ponds on the island, especially by Himeshima Kuruma Ebi Yoshoku Co., Ltd. The village’s own food page also counts wild kuruma prawns caught off Himeshima under the same name. Quick Facts: Himeshima Kuruma Prawn Japanese name姫島車えび (Himeshima kuruma ebi) SpeciesKuruma prawn, Marsupenaeus japonicus (also listed as Penaeus japonicus) ...