Ebi Mame (Shrimp and Beans) ｜ Our Regional Cuisines

Shiga Prefecture

Ebi Mame (Shrimp and Beans)

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Main lore areas

Entire prefecture
Main ingredients used

Soybeans, shrimp, vinegar, soy sauce, etc.

History/origin/related events

Shrimp and Beans is a local dish of Shiga Prefecture made by boiling sweet and spicy shrimp from Lake Biwa with soybeans and is rich in calcium and protein.

In Shiga Prefecture, soybeans and azuki beans are grown on the banks of rice fields. Since ancient times, dishes using soybeans have often been eaten at celebrations, rituals, and festivals. Shrimp and Beans is one such dish. Shrimp and Beans can be made with inexpensive ingredients and are also eaten daily because it is easy to preserve. It is also eaten on New Year's and other auspicious days with the hope of longevity, as a common saying is "May they live long until their hips bend like shrimp."

Lake shrimp live widely in shallow waters where aquatic plants grow in Lake Biwa and live within 10 m of water from spring to summer, which is the breeding season. In winter, they move to deeper places, and the traditional fishing method "Shrimp Tatsube Fishing" is used. From spring to summer offshore fishing nets are used. Shrimp tatsube fishing is a traditional fishing method that uses a special basket called a "tatsube"and puts bait in the basket and sets it in the water. It is a mechanism that prevents shrimp that have entered the basket from coming out. In addition, offshore net fishing is a type of bottom trawling method that uses fishing boats to set up nets and roll them up.
Opportunities and times of eating habits

Shrimp and Beans are also given as gifts for celebrations, as well as used in boxed lunches and processed foods. It can be eaten at restaurants and eaten all year round.
How to eat

Soybeans soaked in water overnight are put in a saucepan and boiled till softened. Put seasonings such as soy sauce and vinegar in a pot and when it boils, add the washed shrimp. Simmer until the shrimp change color, then add the boiled beans and simmer further. Finally, add mirin to the whole mix.
Vinegar has the effect of softening the shells of shrimp and making them last longer. It is relatively easy to use boiled beans from cans.
Efforts for Preservation and Succession

It is still made at home, recipes passed down from parents to children and served as school lunches at school. In addition to being eaten at supermarkets and restaurants, processed Shrimp and Beans are also popular as souvenirs and gifts.

RECIPE

Ingredients (10 servings)

Soyabean 200g (500g with boiled soybeans)
Lake shrimp 150g
Soy sauce 80ml
Sugar 120g
Sake 100ml
Vinegar 40ml
Mirin 30ml

How to cook

1. Put the soybeans soaked in water overnight in a pot and boil them to soften.
2. Wash and drain the prawns.
3. Put soy sauce, sugar, and sake in a pot and when it boils, add the shrimp.
4. Bring to a boil, and when the shrimp change color, add the boiled beans and cook for about 20 minutes.
5. Reduce the broth, add mirin, and mix it all.

provider : Shiga Food Culture Study Group

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

Ebi Mame (Shrimp and Beans) ｜ Our Regional Cuisines

Shiga Prefecture

Ebi Mame (Shrimp and Beans)

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (10 servings)

How to cook