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  7. Ebizakko (Fried Shrimp)

Ebizakko (Simmered Shrimp) ｜ Our Regional Cuisines

  • Fukuoka Prefecture

    Ebizakko (Fried Shrimp)

Ebizakko (Fried Shrimp)

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  • Ebizakko (Fried Shrimp)
    DOWNLOAD

    Image source: Faculty of Nutritional Sciences, Nakamura Gakuen University

  • Ebizakko (Fried Shrimp)
    DOWNLOAD

    Image source: Faculty of Nutritional Sciences, Nakamura Gakuen University

  • Main lore areas

    Buzen Area

  • Main ingredients used

    Shrimp, Somen noodles

  • History/origin/related events

    The Buzen Sea brings us abundant blessings. Located in the Suonada Sea, which stretches from the eastern coast of Fukuoka Prefecture to the northern coast of Oita Prefecture, it is an inland sea area with a muddy or sandy sea bottom and large tidal ebb and flow, with vast mud flats in the coastal area. Small bottom trawl nets and small fixed nets are the main fishing methods, and many fish such as flatfish and crustaceans such as shrimps and gourami are landed.
    Small, soft-shelled shrimps, similar to shibaebi, are often landed in the Buzen Sea. The shrimp used for shrimp zakko is not a specific type, but rather several small shrimp, including red shrimp, monkey shrimp, and tiger shrimp. It is also called simply zakko by the locals, a general term for a variety of small shrimps caught in fisheries. It is a fisherman's delicacy, made from the small shrimp that can be caught in abundance and cooked quickly and freshly.

  • Opportunities and times of eating habits

    It consists of several kinds of shrimp, and is in season from May to October. Freshly caught ones can be eaten as sashimi, and are slightly sweet and delicious. Since the skin is soft, they are often lightly floured and deep-fried, or battered and deep-fried in tempura. If fresh shrimp is available, it can be easily prepared and served at home or to guests as a local delicacy.

  • How to eat

    Fresh small shrimp are quickly simmered whole with heads on in a light sweet soy sauce. For slightly larger shrimp used whole, it's recommended to carefully remove the pointed parts at the head and tail. Leaving the head and shell enhances the flavor. Cooked somen noodles are then added to the remaining broth, brought to a brief boil, creating a delicious dish with the essence of the shrimp.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    Several kinds of freshly caught shrimp are packed and sold under the trade name Ebizakko at seafood direct sales outlets. They are used in a variety of dishes at home and in restaurants, including fried and tempura, fried rice, salad, and dashi (=Japanese soup stock).

RECIPE

Ingredients (2 servings)

  • Shrimp 300g
  • Soy sauce 20ml
  • Sake 40ml
  • Sugar 20g
  • Somen noodles (optional) 100g

How to cook

  • 1. Rinse the shrimp 2-3 times and place them in a sieve.

  • 2. In a pot, bring sake to a boil, then add soy sauce and sugar. Put the shrimp with shells into the boiling mixture and cook over high heat.

  • 3. Once the shells turn red and the flesh pops, immediately transfer to a plate. Boil somen noodles in the remaining broth and enjoy.

provider : Faculty of Nutritional Sciences, Nakamura Gakuen University

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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