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Ebiko / Maki-Zushi ｜ Our Regional Cuisines

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  • Hiroshima Prefecture

    Ebiko / Maki-Zushi

Ebiko / Maki-Zushi

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  • Main lore areas

    Onomichi City

  • Main ingredients used

    Shrimp, Sugar, Mirin(=sweet rice wine), Sake

  • History/origin/related events

    "Ebiko" is made by peeling and finely chopping boiled small shrimp (Akaebi) with a knife, and then sweetening and stir-frying them with sugar, mirin, sake, etc. Some people use a mortar and pestle instead of a knife. In the past, it was commonly made at home and is also known as "ebioboro." It is often used in rolled sushi, particularly in the local style of rolled sushi that includes grilled conger eel, ebiko, asari (clams), thick grilled egg, shiitake mushrooms, kanpyo (dried gourd strips), and mitsuba (Japanese parsley), rolled with nori (seaweed) and vinegared rice. Additionally, it can be found in chirashi sushi served at events such as ceremonies and celebrations by sushi restaurants in the region.

  • Opportunities and times of eating habits

    It is mainly used as an ingredient in sushi restaurants. It is commonly used in rolled sushi and is also found in chirashi sushi. While it is rarely made at home nowadays, it is available for purchase in stores, making it accessible throughout the year.

  • How to eat

    "Ebi-ko" is made by finely chopping boiled small shrimp (Akaebi) with a knife and sautéing them sweetly with sugar, mirin, sake, etc. Care should be taken not to make it too dry when cooking. Some people use a mortar and pestle instead of a knife. In "makizushi" (rolled sushi), it is rolled with nori and vinegared rice, along with ingredients such as grilled conger eel, ebi-ko, asari clams, thick omelet, shiitake mushrooms, kanpyo (dried gourd strips), and trefoil. "Ebi-ko" is also used in scattered sushi, boxed sushi, inari sushi, and other types of sushi.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    "Ebi-ko" is also processed and sold at agricultural cooperative stores and fresh fish shops. Makizushi (rolled sushi) is mainly available at sushi restaurants and similar establishments.

RECIPE

Ingredients (Easy to make quantity)

  • Small shrimp 1 kg
  • Sake 1／2 cup
  • Sugar 1／2 cup
  • Salt 1／5 tsp.

How to cook

  • 1. Quickly boil the small shrimp, remove the shells.

  • 2. While grinding the flesh of the small shrimp in a mortar, add sake, sugar, and salt.

  • 3. Put the mixture from step 2 into a thick-bottomed pot, stir with a spatula, and gently cook over low heat to avoid burning.

provider : "Hiroshima Prefecture's Taste Dishes to Pass Down and Preserve" (Hiroshima Nutrition Education and Health Promotion Executive Committee)

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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