Seafood

Japanese spiny lobster

伊勢海老　いせえび　iseebi

Also known asiseebi

At its best in Jan, Feb, Nov, Dec

Japanese spiny lobster (iseebi), Japanese seafood
Japanese spiny lobster (iseebi) is at its best in Jan, Feb, Nov, Dec. It is in the market from Oct to Apr.

When it is at its best

Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec

In seasonAvailable

How to cook

Japanese spiny lobster: Sashimi

Sashimi

Prepared live and eaten raw, for a crisp bite and strong sweetness.

Japanese spiny lobster: Gusoku-ni

Gusoku-ni

Simmered in sweet soy in the shell, which gives depth to the broth.

Japanese spiny lobster: Onigara-yaki

Onigara-yaki

Halved and grilled in the shell, where the tomalley comes through.

Japanese spiny lobster: Miso soup

Miso soup

The head gives a rich broth.

How to choose

Lively, with unbroken antennae. A glossy shell, heavy in the hand.

Storage

Keep alive and refrigerated, packed in sawdust or newspaper. Once prepared, use the same day.

Main areas

Good to know

Long antennae and a red shell suggest armour and a long life, which is why it appears at celebrations. Its name comes from the Ise region, where it was once caught in quantity. It grows by moulting, and large ones may be over ten years old.

Back to the calendar

At their best around the same time