Nobashi Shrimp from Vietnam: OEM Specifications for Importers

Nobashi is peeled, deveined, tail-on shrimp that has been cut on the underside and stretched straight, so it stays long and flat after frying. Importers buy it for tempura and ebi fry lines. To compare quotes fairly, put the count, the stretched length, the pieces per tray, the net weight basis and any treatment in writing before price.

What is nobashi shrimp?

The name comes from the Japanese verb nobasu, to stretch. A raw vannamei is peeled with the tail fan left on, deveined, given shallow cuts across the underside and pressed flat so the muscle relaxes. Without the cuts a shrimp curls in hot oil; with them it stays straight under batter. Retailers in Europe sell it as stretched, tail-on prawns for tempura or panko-coated ebi fry, as in this UK listing of Vietnamese nobashi.

Because each shrimp is cut and stretched by hand, nobashi carries more labour than PD or PTO. That is why the specification matters more than the headline price: two quotes for "26/30 nobashi" can describe different shrimp.

Which specification points should you agree?

Count, grade and length: how they relate

A count describes the raw shrimp. After stretching, the same shrimp is longer, so many importers order by grade or by length instead. One Polish wholesaler lists a 26/30 nobashi as 3L, stretched to 13-14 cm, packed 20 pieces of about 15 g on a 300 g tray. A 16/20 listing from the same catalogue packs 20 pieces of about 19 g on a 380 g tray.

Letter grades are not fixed across importers. Write the raw count, the length range and the target piece weight together, and keep a reference photo with a ruler in the approved sample file.

Tray formats by market

Japanese-style programmes in Japan and Europe usually run 20 pieces per tray. Retail in the Philippines uses larger counts: one Manila retailer packs its large nobashi in trays of 25 pieces and its medium grade in trays of 30. Foodservice buyers often skip retail trays and take bulk IQF in 1 kg bags.

Net weight, glaze and treatment

Nobashi is usually tray-frozen with a light glaze. For the EU, the declared net weight has to exclude glaze; our guide to shrimp glazing and net weight shows how buyers check it. If the shrimp is treated after cutting, the treatment belongs on the label and in the contract. Agree the target and the limit before production, not at arrival.

Nobashi made to your specification

Nobashi and butterfly are two of the shrimp forms TBESFOOD exports most often. Our OEM lines work to the buyer's count or grade, stretched length, pieces and weight per tray, tray and carton print, and glaze or 100% net weight. Production runs across 3 factories in TBES Group, including a shrimp joint venture, with ASC, BAP and HACCP certification. See our vannamei product page for other forms, or compare our tables in the spec pack.

Frequently asked questions

What is the difference between nobashi and butterfly shrimp?

Butterfly shrimp is split along the back and opened flat into a fan. Nobashi stays whole and is stretched into a straight line, which suits tempura and ebi fry.

Can you pack nobashi under our own brand?

Yes. Trays, inner bags and master cartons can carry your artwork and label text, approved before production.

What do you need for a quotation?

The count or grade, stretched length, pieces per tray, net weight basis, packing, quantity and destination port. Email export@tbesfood.com or message +84 932 072 978 on WhatsApp.