Himejima, located at the western end of the Seto Inland Sea in Oita Prefecture, is blessed with abundant marine resources. The waters surrounding the island are an excellent fishing ground for Japanese tiger prawns, known in Japan as kuruma-ebi. Both wild prawns and farmed prawns are produced in the area, making tiger prawns one of Himejima’s best-known seafood specialties.
The prawns are enjoyed in a variety of preparations, including sashimi, deep-fried dishes, and simmered dishes. Their natural sweetness and firm, springy texture make them particularly appealing when served fresh.
Every year in late October, Himejima holds the Himejima Tiger Prawn Festival. The event celebrates the island’s prized seafood and gives visitors an opportunity to enjoy freshly prepared tiger prawns.
During the festival, a variety of dishes and food products are sold, including fresh tiger prawn sashimi, fried prawns, simmered prawns, and boxed meals. It is an opportunity to experience the island’s seafood culture and enjoy the flavor of its local specialty.
In recent years, local producers have developed new specialty products to make effective use of tiger prawns that cannot easily be sold through ordinary retail channels. These include smaller prawns and prawns that have lost some of their legs and therefore do not meet standard sales requirements.
One of the products created through this effort is Himejima Tiger Prawn Shumai, a Japanese-style steamed dumpling filled with tiger prawn. Rather than allowing these prawns to go unused, producers turn them into a distinctive local food product that can be enjoyed by residents and visitors alike.
The prawns are carefully peeled by hand, beginning with the removal of their shells. This labor-intensive preparation helps preserve their natural flavor and characteristic firm, springy texture. The resulting shumai allows the sweetness and umami of Himejima’s tiger prawns to be enjoyed in a different form.
Himejima Tiger Prawn Shumai is sold at souvenir shops in Himejima Village. It is one of the local specialty products developed from the island’s abundant tiger prawn resources.
Visitors can enjoy tiger prawns in several ways, from fresh sashimi and fried dishes to simmered preparations and steamed shumai. The range of dishes highlights the versatility of this prized seafood and the island’s efforts to make full use of its marine resources.
The season indicated for Himejima’s tiger prawn cuisine extends from July through January, covering the summer, autumn, and early winter months. The annual tiger prawn festival, held in late October, is a particularly good opportunity to encounter the island’s specialty seafood and sample a variety of preparations.
For travelers interested in Japanese seafood and regional food culture, Himejima offers an opportunity to enjoy tiger prawns in a setting closely connected to the local fishing industry. From simple preparations that highlight the flavor of fresh prawns to carefully made shumai, the island’s tiger prawn dishes are a distinctive part of Oita Prefecture’s culinary appeal.