Marsupenaeus japonicus is a species of marine decapod crustacean in the family Penaeidae, commonly known as the Japanese tiger prawn or kuruma ebi. It is native to the coastal waters of the Indo-West Pacific, including Japan, Korea, China, Southeast Asia, and northern Australia. The genus name Marsupenaeus combines Latin marsupium (“pouch”) with Penaeus, a traditional genus name for penaeid shrimp, referring to reproductive anatomical features, while the species epithet japonicus means “of Japan”. This species has long been highly valued in Japanese cuisine and is also widely cultivated through aquaculture.

Marsupenaeus japonicus inhabits sandy and muddy coastal seabeds, estuaries, and shallow marine environments where it burrows and feeds on small invertebrates and organic detritus. It is characterized by a firm, elongated body with distinct banded striping on the shell and strong swimming ability. The species is well adapted to aquaculture conditions and has been one of the earliest shrimp species intensively farmed in Japan and later in other parts of Asia and the Mediterranean.

As a food source, Marsupenaeus japonicus is prized for its firm texture, sweetness, and clean flavor. It is commonly used in high-end Japanese cuisine, particularly in sushi and tempura, where its texture remains resilient after cooking. The shrimp may be served raw as sashimi when fresh, lightly blanched, grilled, or deep-fried. It is also used in soups, noodle dishes, and a variety of seafood preparations across East Asia and beyond.

Nutritionally, the edible muscle is high in protein and low in fat, containing essential amino acids and marine-derived nutrients. It is a source of omega-3 fatty acids in smaller amounts compared to fatty fish, and it provides vitamins such as B12 along with minerals including selenium, iodine, and phosphorus. Bioactive compounds include astaxanthin, a carotenoid pigment responsible for the reddish coloration upon cooking, as well as taurine and small peptides that have been studied for antioxidant and metabolic effects. Like other crustaceans, it contains cholesterol and may trigger allergic reactions in sensitive individuals due to tropomyosin proteins.