Seafood ── Shellfish and cephalopods
Botan Ebi
a large pink prawn named for its peony-like spots
A large shrimp said to be named for the peony-like red markings on its shell. Prized for a sticky, dense texture and strong sweetness, most often eaten raw as sashimi or sushi.
- Shrimp and crab
Lineage
What it's made of
Red markings scattered across its shell are said to resemble peony petals, giving it its name. Eaten raw, it has a dense, almost sticky texture and leaves a strong sweetness on the tongue. Several related species get sold under the same name, but all share that thick flesh and concentrated sweetness, and the rich paste in its head is often eaten alongside the meat.
How it's made
It lives on rocky or sandy-muddy bottoms in deep water, mostly caught in bulk by bottom trawl. It spoils quickly once landed, so boats move it to port fast to keep it fresh enough to serve raw for sashimi or sushi. Shelled, the flesh is notably thick, and its head holds a rich paste some diners eat alongside the meat.
Why it took this shape
Cold, deep grounds like the Shiribeshi coast on the Sea of Japan side are among its main fishing areas. Growing slowly in that cold, dark depth is thought to be what gives it such dense, sweet flesh. Limited catch volume also makes it one of the pricier shrimp at market, and fishing opportunities in such deep water stay scarce, which only adds to its rarity.
Before you go
- How to shop at a supermarketHow to choose prepared foods, sashimi, and packaged sushi, when discount stickers tend to appear, region-only specialties, buying by weight, the checkout and bagging flow, and sampling etiquette at a local supermarket.
- Roadside stations, direct-sale stands, and marketsHow to enjoy buying food near where it's produced, visiting and shopping at morning markets and fish markets, what to expect at farm stands, and finding local food at roadside stations (michi-no-eki).
- Foods to look for in winterA guide to foods often seen in Japan around winter — nabe hot pot, fugu, oysters, crab, year-end soba, and osechi — with rough pointers for finding them.
Dishes in the same style
- AmaebiFormally the northern shrimp, it lives in cold water 200-700m deep. Raw, it carries a pronounced sweetness and a melting texture, which gives it this everyday name. Sold year-round for sashimi and sushi.
- HanasakiganiDark brown while alive, it is said to take its name from turning flower-bright red once boiled. Beneath its thick, spiny shell sits substantial meat and rich roe.
Ingredients and dishes from this land
Known source
- Known source: Hokkaido, Suttsu
The Shiribeshi coast on the Sea of Japan side is among its main fishing grounds.
Related lineage
- AmaebiFormally the northern shrimp, it lives in cold water 200-700m deep. Raw, it carries a pronounced sweetness and a melting texture, which gives it this everyday name. Sold year-round for sashimi and sushi.
- Botan-ebiLarger than the northern shrimp and far less commonly caught, with a melting sweetness of its own. Said to be expensive enough that it rarely turns up outside high-end restaurants and sushi counters, with several related species sold under the same name.