Kyuuri to Kawa-Ebi no Nimono ｜ Our Regional Cuisines

Kochi Prefecture

Kyuuri to Kawa-Ebi no Nimono

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Main lore areas

All of Kochi Prefecture
Main ingredients used

Jibai-Cucumber, River-Shrimp, Green shiso

History/origin/related events

River shrimp are bigclaw river shrimp. It is one of the specialties of Kochi Prefecture, taken from the Shimanto and Niyodo Rivers. This freshwater shrimp is about 9 cm long and is characterized by its long scissors, which are 1.5 times longer than its body length. The Shimanto River is inhabited mainly by two species of shrimp, the southern prawn and the Yamato prawn. Even today, the traditional fishing method "Shibazuke fishing", which takes advantage of the nocturnal nature of the fish, has been handed down. "Shibazuke fishing" is done using traps made of leafy bush branches and bamboos about one meter long. If the trap is left submerged at some depth near the mouth of the river for at least one day and night, the river shrimp will think it is a hiding place and take the trap. A long time ago, catching river shrimps in summer was a staple of children's river trips, and the shrimps became a side dish for dinner.
The most common way to eat them is to take advantage of the flavor of the ingredients. Grilled or fried without peeling the skin, you can enjoy its crunchy texture and savory flavor. Another typical recipe is "Kyuuri to Kawa-Ebi no Nimono". It is said that "Kyuuri to Kawa-Ebi no Nimono" originated with fishermen who fished for river shrimp.
Opportunities and times of eating habits

In Kochi Prefecture, it is still eaten as a summer delicacy. It is a staple menu item at restaurants and "Izakaya (Japanese style pubs)", but in recent years the catch has been declining and a fishing ban has been established. The most commonly used cucumbers are "Jibai-Cucumber", which are harvested in the summer. It is a large cucumber, nearly 30 cm in length, and although it is eaten raw, its firm flesh makes it a good partner for cooked dishes.
How to eat

It is also delicious when eaten cold and goes well with hot summers. Put the water and river shrimp in a pot and heat when it comes to a simmer, add the cucumbers. In the process, season to taste with sugar, soy sauce, salt, etc. Finish by adding water and Katakuriko (=Potato starch) to thicken. Shrimp can be used in a wide variety of dishes, including grilled, boiled, and stir-fried. River prawns are rich in flavor, and when used as an ingredient in miso soup, they can also be used to make Dashi (=Japanese soup stock).
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
River shrimp are still handled in supermarkets and restaurants, although they are on the decline. Because rare river shrimp are expensive, "Kyuuri to Kawa-Ebi no Nimono" is prepared at home, substituting peeled shrimp and other ingredients.

source : Agricultural Products Marketing Strategy Division of Kochi Industrial Promotion Center and Tosa Traditional Foods Study Group

RECIPE

Ingredients (4 servings)

River shrimp 200g
Jibai-Cucumber 1 (400g)
Green shiso 3
Water 1 1／2 cups
[A] Sugar 1 tbsp.
[A] Light soy sauce 2 tbsp.
[A] Salt 1／2 tsp.
[A] Sake 1 tbsp.
Katakuriko (=Potato starch) 1 tbsp.

How to cook

1. Cut jibai-cucumber in half lengthwise, remove seeds, and cut into 1 cm thick slices.
2. Put river shrimp and water in a pot and heat.
3. When it comes to a boil, add [A]. When it comes to a simmer, add the jibai-cucumber, and when the heat is turned off, add the water-soluble katakuriko, turn off the heat, and add the shredded green shiso.

provider : “Tosa’s Dining Table: Recipes from Mom”(Tosa Traditional Food 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

Kyuuri to Kawa-Ebi no Nimono ｜ Our Regional Cuisines

Kochi Prefecture