There are about 3,000 species of shrimps in various colors, shapes, and sizes. The main types of shrimp used regularly in Japan include lobsters for weddings and celebrations, kuruma and taisho shrimp for tempura, amaebi for sashimi and sushi, shibaebi for kakiage and shinko, black tiger for tendon and tempura soba, and sakuraebi for kama-age.