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Suruga Bay's Sakura Shrimp: The Pride and Challenges of the Region
Release date: 2025.03.13
Marine Products
Japanese
History
Features
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Suruga Bay is the only place in Japan where sakura shrimp fishing is permitted.
Yui, Shimizu Ward, Shizuoka City, is known as the center of sakura shrimp fishing. Its history is1894It all started in 2000 when a cherry shrimp was accidentally caught in a horse mackerel fishing net.
Since then, its beautiful, translucent red color and unique sweetness have captivated many people.
However, the resource is limited, and it is only caught twice a year, in the spring and autumn, by licensed fishermen. To ensure a sustainable fishery, local fishermen have implemented a management system called the "pool system" and trial fishing to check the resource status, and continue to protect sakura shrimp by adjusting catches. In order to make the most of the appeal of sakura shrimp, they are also working hard to develop processing techniques and disseminate information.
When we spoke to fishermen, processors, and restaurant owners involved with sakura shrimp in Yui, we learned that they are taking on new challenges while protecting this precious resource.
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Our first stop was the Yui Port Fisheries Cooperative, where we spoke with Mr. Masanori Saneishi, head of the Shizuoka Prefecture Sakura Shrimp Fisheries Cooperative.
"Today, sakura shrimp have become such a popular tourist resource that they are synonymous with Yui, but in the past, fishermen and processors took sakura shrimp for granted. However, after experiencing poor catches, the local people gradually began to see sakura shrimp as an important resource that must be protected."
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"When I ate sakura shrimp at a sushi restaurant in the summer, I was surprised at how fresh it was."
Traditionally, sakura shrimp fishing does not take place in the summer, but the shrimp were still as fresh as if they had just been caught, and Saneishi told us about the latest freezing technology and the evolution of hygiene management.
"In recent years, freezing technology has improved dramatically, and with proper temperature control and strict hygiene management to prevent the growth of bacteria, it is now possible to maintain the freshness of sakura shrimp almost exactly as it was. This is why we can now enjoy delicious sakura shrimp all year round."
When asked about how it is eaten locally, Saneishi continued:
"In the past, there were only a few ways to eat sakura shrimp, such as deep-fried in a pan, boiled in a pot, eaten raw, or caught offshore. However, as news of poor catches spread across the country, sakura shrimp began to attract attention, and various recipes began to be devised in various regions. Nowadays, there are many more ways to enjoy them."
In this way, the potential of sakura shrimp continues to expand year by year, thanks to the combination of cutting-edge technology and the spread of food culture. And there are local people who are conducting research every day to bring out even more of the appeal of sakura shrimp.
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Our next destination was Harafuji Shoten, a store that processes and wholesales sakura shrimp.
"Sakura shrimp are not cheap, and are limited in quantity, so selling just the raw ingredients can easily lead to price competition. I think the good thing about souvenirs is that they carefully convey the story, the feelings, the efforts, and so on."That's what Hara Fuji said.15The next generation Hara Fujiaki.
Utilizing his experience researching the ocean during university and his experience working for a company in product development, he is engaged in the brokerage and processing of sakura shrimp in Yui.
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Hara-san introduced us to the "Sakura Shrimp Rice Base" as a product with a particularly rich story. It is a set containing plenty of dried sakura shrimp and an original seasoning liquid, and by simply cooking it together with rice in a rice cooker, you can enjoy flavorful sakura shrimp rice.
It all started when Hara was still a child, and his parents would make rice balls with dried shrimp and hand them out at the Yui Sakura Shrimp Festival.
The rice dish became a big hit with locals, and many people asked to learn the recipe, so the recipe began to be provided along with customers who purchased dried sakura shrimp.
Later, when Hara, who was working for another company, returned to his family's shop, he saw the scene and suggested that it could be commercialized, and thus the current product was born.
We are currently experimenting with different contents and packaging so that more people can purchase the product.
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Hara told us what he keeps in mind when developing products using sakura shrimp.
"When developing a sakura shrimp product, we first consider the unique strengths of sakura shrimp. We compare it with regular shrimp and determine what makes it special.
For example, raw fish has a sweet taste, boiled fish has a fragrant aroma, and dried fish has a savory taste. We place great importance on creating processed products that make the most of the unique flavors of each fish.
Furthermore, being a local broker, he is able to gain a detailed understanding of the appeal of sakura shrimp.
Hara values his position and is committed to product development while making the most of his strengths.
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Hara, who has previously specialized in product development, is now expanding his scope even further.
He introduced "Harafuji Gratin" as "his current number one recommendation."
Using the experience I gained from my previous job, I came up with a gratin that makes the most of the unique flavor of sakura shrimp.
If you use sakura shrimp instead of regular shrimp, its strength is its fragrant aroma.
So we sauteed raw sakura shrimp in butter and topped the gratin with it to bring out the maximum aroma.
Furthermore, he is taking on the unique challenge of making a theme song along with the merchandise, making use of his experience in a brass band.
By combining his long tradition of handling sakura shrimp with his own experience, he is taking on new challenges and expanding the possibilities of sakura shrimp.
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The last place we visited was Sushidokoro Yamashichi, which serves dishes using sakura shrimp.
"Up until now, we've done a variety of things to suit the times, such as sushi and delivery.
But when I thought about what I could do, I realized that sakura shrimp can only be found here, and because it is something that can't be found anywhere else, I wanted to treasure it.
There are many great chefs in Shizuoka Prefecture, but I am here to introduce the Sakura ShrimpPRAs a corps, we are proud of what we do."
These are the words of Tomoko Yamazaki, the owner of Yamashichi.
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We asked Yamazaki about how sakura shrimp are eaten locally.
"The way of eating it locally used to be Okiagari. There were no convenience stores or supermarkets nearby and meat was hard to come by, so we would eat it sukiyaki style with sakura shrimp."
Originally it was in a big pot, but due to the COVID-19 pandemic, there was no need to separate it.1They say it has become a hot pot that can be enjoyed by people.
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All dishes using sakura shrimp are popular, but the most well-received are the kakiage and seafood bowl.
Yamazaki used to fry large amounts of fried shrimp instead of sakura shrimp.
As part of this endeavor, we have added sakura shrimp tempura to our menu.
When they first started selling them, locals told them, "Kakiage is something you make at home," but after the product was featured in the media and their reputation grew, they realized, "Sakura shrimp is something special that can only be found here."
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Additionally, the seafood bowl, made with plenty of plump, fresh shrimp with a beautiful, transparent cherry blossom color, is a luxurious dish that can only be enjoyed in this town.
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Yui in Shizuoka City is a town where locals come together with passion to protect sakura shrimp.
The passion of each individual continues to protect and evolve this precious shrimp, spreading its charm to many people.
Please come to Shizuoka and try the sakura shrimp from Suruga Bay. It has a delicious taste that can only be found here, and you may get a sense of just how much the local people value sakura shrimp.
#Shizuoka City
