Boiled shrimps made by sushi chefs in Japan bring out the best out of sweetness as well as keep its soft texture…
Red and white shrimps look gorgeous too.
Shrimps offering at Edomaekan are Kurumaebi (Japanese tiger shrimp).
Shrimps being sold at fish markets call differently depending on its size, Saimaki for 6-9 cm long, Maki for 9−12 cm long, and Kuruma for over 12 cm.
Shushi shops usually use Kuruma.
The reason is that Kuruma can cover up rice and sushi using Kuruma looks impressive and beautiful.
Although many sushi chefs are particular about using natural shrimps, not farmed ones, there is not much taste difference between them in these days due to advanced fish farming technology.
Apart from that, their taste greatly differs depending on fresh or frozen.
Needless to say, fresh shrimps have nicer aroma, refined texture, and much sweeter than frozen ones.
The key point for preparing Kuruma is boiling time. Take the shrimp out of hot water a little before its core is cooked through.
If it is cooked too much, its texture becomes dry and its umami reduces.
In addition to this, never forget to soak it quickly into water mixed with vinegar and salt.
“With this step, its color will become beautiful.”
Red and white colors of shrimps are a lucky charm.
Chef George (Japanese) explained.
In Japan, shrimps have been considered to be a lucky charm due to its red and white colors since old times.
Therefore, I can totally understand that people in the Edo period liked eating them, wishing for good luck.
Nowadays, sushi shops offer many fresh shrimps such as sweet shrimps and spot shrimps, but I want you to fully enjoy freshly-boiled, Edo-style shrimps that brings depth of flavor.