Kuruma Prawns
車エビ
One of Kumejima's most well-known products in Japan are the large Kuruma Prawns (aka Kuruma Ebi, aka Penaeus japonicus) it produces utilizing the mineral rich deep sea water from the local Okinawa Deepsea Water Research Institute. The prawns provide an important and delicious source of income both for domestic and international consumption. The deep sea water helps Kumejima's shrimp grow healthier and tastier in protected farms around the island. You can differentiate Kuruma Shrimp from other tiger shrimp by the distinct blue hue in their tails. Before cooking the prawns are nearly translucent with stripes similar to Tiger Shrimp. Once cooked, high quality prawns turn a deep red. Hatchling tanks with nearly microscopic shrimp.
Once at the farms, the prawns grow until they are ready for sale. With such fresh product, they are sometimes even served as sashimi (raw) on the island, though the most popular method is to grill them with a little salt.Epoch Shrimp Farms
One of the Kume Island shrimp farms is Epoch, located in the Aka Area. In order to provide the most delicious product possible, the shrimps are not produced year-round. Instead, there is a yearly cycle. Starting in June, all the water is removed from the prawn farms and the sand at the bottom is exchanged. At this point, prawns that were not harvested throughout the previous year are collected. Exchanging the sand yearly is a tough and expensive process, but important for producing the best quality prawn. This process allows prawns to build new burrows in which they will find minerals. If the sand is not changed the prawns will have a softer color and less taste. The shrimps are produced at the local hatchery near the deep sea water institute in September and after growing will be transferred to the shrimp farms. Around 400,000 shrimp are put in each pool. With 3 pools that is almost 1.2 million shrimp.
Harvest and Processing
Since shrimp are active at night, traps are set out around the tanks at night. Inside the tanks are bait and lights that attract the shrimp. A simple funnel net allows them to enter, but keeps them from escaping the other end. The size of the holes in the trap allows undersized shrimp to escape and grow larger. In the morning, the traps are hauled up and the shrimp are transferred to directly into cold water containers where they go directly to the processing facility just a few meters away. The shrimp hangout in cold water that keeps them fresh and healthy throughout the quality process.Where to Buy
Epoch Kuruma Shrimp are at the highest level of quality. Many farms throughout Okinawa also produce the same species, but the close proximity to deep sea water, the careful control and protection of the species and high quality control allow Epoch to produce truly superior shrimp. Kuruma Shrimp are available on Kume Island at the major hotels, or you can contact Epoch directly to make an order. The price of Tiger Prawns depends on the size and weight, but average between 3500 and 5000 yen for a half kilogram.These shrimp taste so good even the occasional bird steals a bite.