Shizuoka's food cultureKnow

All of the Sakura shrimp caught in Japan comes from Suruga Bay.

They live in groups at depths of 400 to 600 metres.

The spawning season is from June to August, during which time fishing is closed to protect the resources. Spring fishing is from mid-March to early June, and autumn fishing is from late October to late December.

During fishing, only those that surface at night are caught.

Sakura shrimp tempura is not only made near fishing ports, but is also commonly made in ordinary households throughout the prefecture, and is served in many restaurants; it is a well-known local dish of Shizuoka Prefecture.

Ingredients used 

Raw Sakura shrimp, wheat flour

How to eat

Mix raw shrimp with flour and water and fry in 180 degree oil.

Kakiage can be eaten as is, in a rice bowl, or served on soba or udon noodles. It is made with raw sakura shrimp as well as dried sakura shrimp.

Source: Ministry of Agriculture, Forestry and Fisheries (Our local cuisine）

Image: Ministry of Agriculture, Forestry and Fisheries (Our local cuisine）