Shrimp Tempura (Ebi Ten)

About Shrimp Tempura (Ebi Ten)

In the Tōyo region of Ehime Prefecture, spanning from Niihama to Kawanoe, a beloved local dish known as "Shrimp Tempura" (Ebi Ten) is made using Jacoebi shrimp harvested from the rich fishing grounds of the Hiuchi-nada in the Seto Inland Sea. This dish features ground Jacoebi shrimp, including their shells, mixed with tofu and white fish, then deep-fried to perfection. The result is a delightful combination of a fluffy texture and a roasted, fragrant flavor.

Shrimp Tempura is not only delicious but also nutritious, as the use of shrimp shells provides a good source of calcium. The dish is seasoned lightly with salt to bring out the natural sweetness of the tofu and the aroma of the shrimp. It has been cherished for generations as a family favorite and is also popular as a wintertime gift or seasonal souvenir in the region.

At the long-established Akizuki Foods in Niihama City, shrimp tempura has been carefully made and sold with traditional techniques since its founding in 1920. Their premium shrimp tempura uses double the amount of shrimp for a richer and deeper flavor. Shrimp Tempura is widely available at local supermarkets, roadside stations, and even through online stores, allowing anyone to enjoy the authentic taste of Ehime anywhere in Japan.

If you visit Ehime, don’t miss the chance to try Shrimp Tempura. This dish, packed with the blessings of the sea and the people, is sure to warm both your heart and soul.

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