Botan Prawn [Botan Ebi]

Japanese Name and Pronunciation:

[botan-ebi]

Botan Ebi, also known as Botan Prawn, is a highly prized and exquisite type of shrimp found in Japanese waters. It is known for its large size, sweet flavor, and tender texture, making it a sought-after delicacy in Japanese cuisine.

The peak season for Botan Ebi in Japan is typically during the winter and spring months, from October to April. During this time, the shrimp is at its best in terms of taste and quality, making it a popular ingredient for special occasions and celebrations.

Botan Ebi, originally referring to a species of shrimp found only on the Pacific side of Japan, has become scarce in recent years due to declining catch. As a result, the term “Botan Ebi” is now commonly used to encompass not only the original Pacific species but also “Toyama Ebi,” which is caught on the Japan Sea side of Japan.

Botan Ebi is primarily caught in the northern regions of Japan, particularly in the seas around Hokkaido, which is known for producing some of the finest and largest specimens of this species. Additionally, Botan Ebi can be found in other coastal areas along the Sea of Japan and the Pacific Ocean.

The sweet and juicy flesh of Botan Ebi is commonly served as sashimi or on sushi, often enjoyed by lightly dipping it in soy sauce and wasabi.

Additionally, due to its substantial size and firm texture, Botan Ebi is perfect for tempura and shrimp fry preparations.

Due to its popularity and limited availability during the peak season, Botan Ebi is considered a special treat and a prized ingredient in Japanese cuisine. When served, it embodies the artistry of Japanese culinary techniques and traditions.

Botan Prawn Sushi [Botan Ebi]