Seafood

Sakura shrimp

桜えび　さくらえび　sakuraebi

Also known assakuraebi

At its best in Apr, May, Oct

Sakura shrimp (sakuraebi), Japanese seafood — Sakura shrimp (sakuraebi) is at its best in Apr, May, Oct.

When it is at its best

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

In seasonAvailable

How to cook

Sakura shrimp: Kakiage — Kakiage

Fried with onion as a fritter, which brings out the aroma.

Sakura shrimp: Kamaage — Kamaage

Simply boiled and served, for a soft, light texture.

Sakura shrimp: Sun-dried — Sun-dried

Dried in the sun, for rice dishes and dressed vegetables.

Sakura shrimp: Raw — Raw

Only available at the source, with a melting sweetness.

How to choose

A vivid cherry-blossom pink with the shape intact. Dried shrimp should be deeply red.

Storage

Raw shrimp the same day; boiled keeps two days refrigerated. Dried, seal and refrigerate or freeze.

Main areas

Shizuoka

Good to know

Suruga Bay is the only place in Japan where it is fished commercially. Fishing is strictly limited to two seasons, spring and autumn, to protect the stock. Its translucent pink body carries light organs, and it lives at depths of two to three hundred metres.

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