Shaku tempura

About Shaku tempura

“Shaku tempura,” which is popular as a summer delicacy in Kumamoto Prefecture, is a local dish using shaku (official names: sea bream, anajako, Upogebia major) that live on local tidal flats. Rhododendrons live by digging deep burrows in tidal flats such as the Yatsushiro region and Arao region, and are caught using a traditional fishing method called “rhododendron fishing” due to their unique ecology.

Rhododendrons are crustaceans classified in the Eridae family, and are a different species from shrimps. The shell is soft, and the whole head and entrails can be eaten, so you can enjoy its rich umami and unique flavor when made into tempura. Simply wash fresh shallots thoroughly, put on the batter, and fry them to a crisp texture, creating a crispy texture on the outside and juicy on the inside. This dish is loved by local people as a summer tradition in Kumamoto.

In terms of nutrition, shallots are considered high in protein and low in fat. Also, by eating the whole shell, you can also ingest calcium, which is also useful for maintaining bone health. Furthermore, it is rich in vitamins and minerals, making it a dish with a good nutritional balance.

Shaku tempura goes well with shochu from Kumamoto prefecture. The rich flavor and aroma of shaku goes great with the mellow flavor of shochu. It is also recommended to simply enjoy it with tempura dipping sauce or salt, and there is also a way to enjoy changing the flavor with salt sprinkled with shiso, green laver, Japanese pepper, curry powder, etc.

In Kumamoto prefecture, rhododendron is lined up in fresh fish stores and other stores from around May to summer. Since it loses its freshness easily, it is known as a valuable delicacy that can only be enjoyed locally. In addition to being prepared at home, it is also served at Japanese restaurants and Bussankan restaurants, etc., and it is a dish that symbolizes Kumamoto's food culture.

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