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Gasu-ebi prawns


Because gasu-ebi prawns do not keep long after being harvested, they have been mostly consumed locally by people in the know. In recent years, however, technological advances have made it possible to keep them fresh while being shipped. Gasu-ebi is a general term that is used in Ishikawa Prefecture for certain species of prawns. Shiro-gasu-ebi is Argis lar and Kuro-gasu-ebi is Argis toyamaensis or Cragonidae. Both are characterized by their elastic texture, light sweetness and strong flavor. You will never forget their taste once you eat them. You should first experience them raw, as sashimi.

Best season 4 5 6 7 8 9 10 11 12 1 2 3
Production site Kahoku City, Kanazawa City, Kaga City
Yield/Delivery amount 115 tons
Appearance Their shells are reddish or grayish brown.  They are not beautiful, but the contrast between their flavor and appearance is one of their attractions.
Size Their length is approx. 12 cm and they weigh about 20 g.
Raw/Cooked Raw
Serving suggestions Sashimi, grilled with salt, deep-fried with or without breading/batter
Type of dish Japanese/ Western/ Chinese