Shiroebi no kakiage is a signature seafood dish of Toyama Prefecture made by coating shiroebi (Toyama's white shrimp), known as ‘the jewel of Toyama Bay,’ in batter and frying it until crisp. Shiroebi are small, translucent, pale pink shrimp about 5–6 centimeters long that normally live in the deep sea at depths of around 200 to 400 meters, but the unusual topography of the seabed in Toyama Bay allows them to gather in schools even in relatively shallow layers, making Toyama the only place in Japan where they are landed in quantities sufficient to support a fishery. The main landing ports are Shinminato and Iwase, and while shiroebi were once mostly dried whole in their shells for making dashi stock, advances in freezing and shelling technology have brought renewed attention to the delicate sweetness and silky texture of the flesh, making it popular for sashimi and sushi as well. Kakiage is a classic preparation that is also easy to make at home, and its crisp batter paired with a subtle sweetness has made it beloved by many.
Origin
Shiroebi are small shrimp that normally live in deep water, but the abrupt changes in the seafloor topography of Toyama Bay allow schools to form even in relatively shallow layers, making it a rare fishing ground where a fishery can be sustained at a commercial scale. Shinminato and Iwase are the main landing ports, and shiroebi have long been used as a local food.
History
Shiroebi were once used mainly dried whole in their shells as an ingredient for dashi stock or tsukudani (food simmered in soy sauce), but improvements in freezing and shelling technology made it possible to preserve and prepare the flesh without losing its delicate texture and sweetness, spreading dishes such as sashimi and tempura that showcase the flesh itself. Kakiage has also become a household staple, an indispensable dish on Toyama's dinner table.
Features
The basic method is to shell the shiroebi, coat them in batter, and deep-fry them at high heat until crisp, preserving the pale color characteristic of shiroebi, which does not turn red even when cooked. It offers a light, crisp batter together with the plump texture and refined sweetness of the shrimp, and it is often served as the star of a tempura rice bowl (tendon) or a tempura platter.
Main Ingredients
Food Culture
Shiroebi, known as ‘the jewel of Toyama Bay’ for its rarity, is cherished not only at local sushi restaurants and traditional Japanese eateries but also as a home-cooked dish, and it is widely served as a local specialty to visitors to Toyama.
How It Differs from Home Cooking
At home, kakiage is often made with shiroebi alone or combined with mitsuba (Japanese wild parsley) or onion, whereas specialty restaurants more often serve it as a tempura rice bowl combined with seasonal ingredients such as tara no me (angelica tree shoots) or red turnip.
Famous Shops
白えび亭 富山駅店
富山県富山市明輪町1番220号（きときと市場とやマルシェ内）
The signature dish is a shiroebi tempura rice bowl topped with shiroebi, tara no me, and red turnip, priced from around 1,290 to 1,690 yen.
View details →磯料理 松月
富山県富山市岩瀬港町116
A long-established restaurant founded in 1911. Its specialty dishes, available only as part of a course meal, include ‘fuku dango,’ dumplings made from minced shiroebi.
| 白えびせんべい（白えび屋） | Crackers and rice crackers made with pounded shiroebi paste, offering a refined sweetness and toasty aroma, a classic Toyama souvenir. Individually wrapped and popular as gifts, priced from around 890 yen.Where to buy →PR |
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FAQ
Q. Doesn't shiroebi turn red when fried?
A. Unlike other shrimp, shiroebi does not turn a vivid red when cooked and keeps its pale pink color. This is due to its distinctive pigment composition, so even as kakiage it retains a whitish hue.