The term refers to a specific preparation of shrimp used predominantly in sushi. The shrimp is butterflied, deveined, and then boiled or steamed until cooked. This process results in a distinctive curled shape, often with the tail left intact for visual appeal. A common example is its use as a topping for nigiri, where the prepared shrimp is placed atop a small oblong of vinegared rice.
This ingredient offers several advantages within the culinary context of sushi. Its mild, slightly sweet flavor complements other components like rice, seaweed, and various sauces. The cooking process ensures food safety while preserving the delicate texture. Historically, the use of cooked seafood has been a measure taken to address preservation concerns, particularly before modern refrigeration techniques were widely available, contributing to the evolution of many seafood-based dishes.
