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White Shrimp Kakiage ｜ Our Regional Cuisines

  • Toyama Prefecture

    White Shrimp Kakiage

White Shrimp Kakiage

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  • White Shrimp Kakiage
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  • White Shrimp Kakiage

    Image Provider: Toyama Prefectural Federation of Fisheries Cooperative Association

  • White Shrimp Kakiage
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  • Main lore areas

    Toyama City, Imizu City

  • Main ingredients used

    White shrimp, onion, carrot

  • History/origin/related events

    With its characteristic topography and seawater of various different properties, Toyama Bay is rich in marine resources. Toyama is the only place in Japan that catches enough white shrimp ― a deep sea shrimp with a pale pink glow and the title of “Jewel of Toyama Bay” ― to be viable, with the primary fishing ports being Shinminato and Iwase. Alongside yellowtail and firefly squid, it is also recognized as a “Fish of Toyama Prefecture.” In the past, white shrimp were mostly dried with their shells and used as soup stock. However, advancements in freezing technology have made it easier to peel shrimp, as well as preserve its freshness, and so the flavor of white shrimp, with its thick texture and exquisite sweetness, has been revisited. White shrimp is popular as a topping for sushi and sashimi in restaurants, but “white shrimp kakiage” is quite popular in households. The deep-fried shrimp is crispy, fragrant, and holds a unique sweetness. White shrimp also have the distinction of not turning red when cooked, unlike other shrimp.

  • Opportunities and times of eating habits

    The official fishing season for white shrimp is between April and November, but it is quickly frozen after being caught and so can be enjoyed throughout the year. Thus, white shrimp kakiage is a dish that can be made in homes or restaurants regardless of the season.

  • How to eat

    Remove the heads, tails and whiskers from the white shrimp and drain the water. Thinly chop the onion and cut the carrots into strips. Beat the egg with water, add the onion, carrot, and tempura powder into the mixture, then add a little bit of salt along with the white shrimp and mix. Scoop out the result with a ladle or wooden spatula and fry in oil. Keeping a consistent temperature is key, as well as keeping the batter thin while frying. You can better enjoy the aroma by frying the entire shell.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
    Although it is a recipe that can be made in the home, it is also a delicacy that represents Toyama, and so is served at many restaurants within roadside stations and sightseeing spots. Besides being enjoyed alongside white rice, the B-grade gourmet “white shrimp burger” has also become popular, and new ways to enjoy white shrimp kakiage have been developed.

RECIPE

Ingredients (4 servings)

  • white shrimp 80g
  • onion 100g
  • pod carrots 25g
  • green beans 25g
  • Frying oil as needed
  • wheat flour 1／2cup
  • Egg as needed
  • salt or matcha salt A little
  • A little bit of sake

How to cook

  • 1. Wash the white shrimp with water, then drain.

  • 2. Thinly slice the onion and green beans, diagonally cutting the beans. Cut the carrot into strips.

  • 3. Put the flour, 1／2 egg, 100 mL of water, and a little salt and sake into a bowl. Add in 2 and mix thoroughly.
    It tastes good even with the sake.

  • 4. Pour oil into a tempura pan and once the temperature reaches 170-180℃, put 3 onto a ladle, sprinkle with flour, and add the shrimp to the pan to fry.

provider : Recipe Provider: “Toyama Home Cooking” Menu Collection (Toyama Prefecture)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

TEL : 03-3502-8111

Enterprise identification number : 5000012080001

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