Ise lobster, scientific name: Japanese lobster (Panulirus japonicus), English name: Japanese spiny lobster. The Japanese translation for "Ise Kaio" is also often referred to as Ise Ebi, as well as red lobster. This lobster has an unusual status in Japan!
Japanese Ise lobsters can reach a length of up to 30 cm, but most are only about 25 cm. Cloaked in "metallic" dark red armor (there are also a few individual shells cyan), gorgeous and eye-catching tentacles, white and clear lobster meat, comparable to seabream! It is a lobster species that is popular all over the world. In addition, in Japan, which pays attention to fresh food, Ise lobster has always been regarded as a "treasure" and one of the high-grade ingredients.
Ise lobsters live in the western Pacific Ocean, mainly off the coasts of Japan and Korea, as well as off the coast of China. It prefers to inhabit shallow waters, at depths between 1 and 15 m at the base of the rock.
In Japan, Ise lobster is mainly used for commercial fishing, and fresh or frozen Ise lobster can be bought in the mall. They are mainly captured on the coast of Chiba, Sakayama, Mie prefectures and Shizuoka prefectures.
The Harvest Period for Ise Lobster is from mid-September to mid-May of the following year, and is particularly famous for its production on the Shima Peninsula in Mie Prefecture, Japan. During this time period, between October and April, the meat of the captured Ise lobster is tight and sweet.
Mie Prefecture observes the fishing ban from May 1 to September 30 every year (from September 15 in the waters north of the Outlying Islands area of Toba City) to avoid spawning seasons, and the rules are stricter than those in other prefectures to preserve Ise lobsters.
The various fishing associations in Mie Prefecture are also working to protect resources by stocking and stocking the harvested Ise lobster seedlings.
As early as 1990, Ise lobster was designated as a "Mie Prefecture Fish". The long beard of The Ise lobster is likened to a symbol of longevity and is considered a food full of auspicious meanings. It must be mentioned here that the Ise Lobster Festival, which is held every year in Japan, began in June 1961. Today, the Annual Ise Lobster Festival in Japan attracts tourists from all over the world. It's a carnival of traditional food and dance!
An Ise lobster sculpture measuring 6.5 meters long and weighing 450 kilograms
The biggest charm of Ise lobster is that it can withstand the playfulness of picky taste buds and is tempered by the fire. If you have the opportunity to try this auspicious lobster, be sure to taste the most classic way to enjoy it!
Raw: Ise lobster sashimi
Japanese foodies who love fish and raw food, in the face of such treasures, of course, love to preserve the original flavor of Ise lobster in the form of sashimi! The original, white and transparent lobster meat, the entrance is instant, the cold elastic teeth (at this time suitable for closing the eyes ~ ~), the sweet and mellow texture captures people's hearts!
Steamed: Steamed Ise lobster
Steaming hot air makes the lobster dark red armor turn into a joyful wedding dress, and the plump white and tender shrimp meat is enough to make you feast! It does not have any seasoning flavor, and it is also delicious. Lemon juice garnish is a different flavor!
Fried: Crispy Ise lobster meat
Crisp and bouncy, fragrant and fresh. There is a layered taste, and the aftertaste is endless!
Grilled: Brutally roasted Ise lobster
Divide the fresh Ise lobster in two and charcoal grill it with abalone, conch and other shellfish! (It's cruel, but it's delicious...) ）