Shaku Tempura
A summer delicacy from Kumamoto: Blessings of the tidal flats in crispy tempura

About Shaku Tempura

Shaku Tempura (シャクの天ぷら, Shaku Tempura) is a beloved summer specialty of Kumamoto Prefecture, made from "shaku" (scientific name: Upogebia major), a crustacean that inhabits the local tidal flats. These creatures, known to burrow deep into the mud in areas like Yatsushiro and Arao, are traditionally caught through a unique fishing method called "shaku fishing."

Shaku belongs to the Upogebiidae family under the order Decapoda, and it is distinct from mantis shrimp despite the similar name. With its soft shell and edible head and innards, shaku is perfect for tempura, offering a rich umami flavor and a distinctive taste. Fresh shaku is thoroughly cleaned of mud, coated in batter, and fried to perfection, creating a dish with a crispy exterior and juicy interior. This tempura has become a symbol of Kumamoto's summer, loved by the locals for generations.

Nutritionally, shaku is a high-protein, low-fat ingredient and can be entirely eaten, including its shell, which provides an excellent source of calcium to help maintain healthy bones. It is also rich in vitamins and minerals, making it a well-balanced and wholesome dish.

Shaku Tempura pairs beautifully with Kumamoto-produced shochu. The savory, aromatic flavor of the shaku harmonizes perfectly with the smooth taste of shochu. It’s also delightful when enjoyed simply with dipping sauce or salt, and for an extra twist, you can try sprinkling it with shiso, aonori (green seaweed powder), sansho (Japanese pepper), or even curry powder for varied flavors.

From May through summer, fresh shaku can be found at fish markets in Kumamoto. Since it is highly perishable, this rare delicacy is best enjoyed locally. While it is often prepared at home, shaku tempura is also served at local Japanese restaurants and gift shop eateries, representing the rich culinary culture of Kumamoto.

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