Kuruma shrimp, known as "Kurumaebi" in Japan, is a type of shrimp found in warm waters, including the coastal regions of Japan. It is highly regarded as a premium seafood due to its delicious taste. The shrimp typically measures around 20-30 cm in length and is characterized by its brown and white striped pattern. The flesh of the Kuruma shrimp is firm and sweet, making it delicious whether eaten raw or cooked.

In sushi restaurants, Kuruma shrimp is a popular choice for sushi toppings (neta) due to its exquisite taste and beautiful appearance. There are two main ways to serve Kuruma shrimp as sushi neta: raw ("Nama Kurumaebi") and blanched ("Yubiki Kurumaebi"). Raw Kuruma shrimp offers a bouncy texture and sweet flavor, while blanched Kuruma shrimp provides a subtle sweetness and a tender texture. Both are enhanced when enjoyed with soy sauce and wasabi. Additionally, Kuruma shrimp is often served as nigiri sushi, with the shrimp's tail left intact for a visually appealing and luxurious presentation.