Sakura Shrimp
Sakura Shrimp: Bringing a delightful blush of cherry blossom pink to your table
About Sakura Shrimp
Sakura Shrimp (桜えび, Sakura ebi) is a rare and precious seafood harvested only in Suruga Bay, Japan, and Taiwan. With its translucent, glossy cherry blossom-pink color, it is affectionately known as the "jewel of Suruga Bay."
The shrimp fishing seasons occur twice a year: spring (late March to early June) and autumn (late October to late December). Fresh catches are brought to shore at Yui Port in Shizuoka City and Oigawa Port in Yaizu City.
Sakura Shrimp can be eaten whole, including the shell and innards, making it an excellent and easy source of calcium. Because no preparation is needed, it’s a versatile ingredient for various dishes, such as Sakura Shrimp tempura or sashimi.
Rich in dietary fiber, this celebrated delicacy from Suruga Bay is not only delicious but also a wonderful choice for beauty and wellness enthusiasts who care about health and nutrition.
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Regional cuisine of Shizuoka region
Japanese Cuisine - Local cuisine
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