Seafood ── Shellfish and cephalopods
Sakura Ebi
a shrimp whose commercial catch is licensed in only one bay
A small, translucent red shrimp about 4cm long, named for its cherry-blossom hue. Eaten shell and all, fried into fritters or briefly boiled for a toasty crunch. Commercial fishing for it is licensed in only one bay in Japan.
- Shrimp and crab
What it's made of
About 4cm long, this translucent shrimp is nearly colorless while alive but is said to turn a vivid cherry-pink once landed and exposed to light. Fried whole into fritters it turns fragrant and crisp, while briefly boiled it melts in the mouth with a delicate sweetness. Dried, it develops a deeper savor with every chew, eaten as a snack, stirred into dishes, or used as a seasoning for broth, prized as one of Japan's scarcer commercial catches.
How it's made
Caught by two boats towing a single net together. By day the shoal sits over 200m deep and is tracked by sonar; boats then time the haul for dusk or dawn, when the shrimp rise toward shallower water. Because it spoils fast, the catch is sorted dockside and typically briefly boiled or sun-dried the same day it is landed, freshness translating directly into flavor.
Why it took this shape
Suruga Bay plunges past 2000m not far from shore, and the depth at which the shoal settles is said to shift widely from year to year. To guard against overfishing, only two ports, Yui and Oigawa, are licensed to fish it, each running short spring and autumn seasons under a daily catch cap.
Before You Go
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- Roadside stations, direct-sale stands, and marketsHow to enjoy buying food near where it's produced, visiting and shopping at morning markets and fish markets, what to expect at farm stands, and finding local food at roadside stations (michi-no-eki).
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Dishes in the same style
- AmaebiFormally the northern shrimp, it lives in cold water 200-700m deep. Raw, it carries a pronounced sweetness and a melting texture, which gives it this everyday name. Sold year-round for sashimi and sushi.
- Botan EbiA large shrimp said to be named for the peony-like red markings on its shell. Prized for a sticky, dense texture and strong sweetness, most often eaten raw as sashimi or sushi.
Ingredients and dishes from this land
Known for it here
- Known for it here: Shizuoka, Shizuoka
Suruga Bay's steep undersea topography makes stocks highly variable, so only two ports fish it, in two short licensed seasons a year.
Contrast
- ShakoA flat, elongated crustacean known for punching prey with its powerful forelimbs. Shelled, its flesh is delicate and mildly sweet. In Edo-style sushi it is typically brushed with a sweet-savory glaze, in season through spring.
- Kuruma EbiA striped prawn said to be named for its wheel-like curl when curled up. Cooking firms the flesh and heightens a rich sweetness, known as a premium item served live or as tempura.
Uses
- OkiagariRaw sakura shrimp is simmered sukiyaki-style with tofu and scallion in soy sauce and sugar. Sakura shrimp are landed only in Suruga Bay, and the dish is said to have begun as something fishermen in Yui ate over drinks after coming ashore from the day's catch.
- Sakura Ebi no KakiageRaw sakura shrimp is bound in a batter of flour and water, then deep-fried. Sakura shrimp are landed only in Suruga Bay, and the fritter is said to be made widely across the prefecture's homes and restaurants, not just near the fishing ports.