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  7. Shaku no Tempura (Tempura of Shaku)

Shaku no Tempura (Tempura of Shaku) ｜ Our Regional Cuisines

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  • Kumamoto Prefecture

    Shaku no Tempura (Tempura of Shaku)

Shaku no Tenpura (Tenpura of Shaku)

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  • Main lore areas

    Yatsushiro, Arao, Tamana Region

  • Main ingredients used

    Shaku (Anajako); Japanese mud shrimp

  • History/origin/related events

    Officially known as "Anajako," the Shaku, a summer delicacy in Kumamoto, lives in deep burrows in tidal flats in the Yatsushiro and Arao regions. Although it looks like “Shako,” “Shaku” is a shrimp, and is a completely different species from “Shako”. “Shaku fishing” is a unique method in which a brush is placed in a burrow that appears after the tide recedes, and Shaku are captured one by one as they come out to the entrance of the burrow in response to an external enemy. Because it loses its freshness quickly and cannot survive for long on land, it is not distributed outside of Kumamoto prefecture. Shaku has long been enjoyed as a local delicacy, served in tempura, boiled in salted water, simmered in soy sauce, or in "Shaku miso" (miso flavored Shaku). To prepare it as tempura, wash it thoroughly to remove mud, coat it in batter, and deep-fry until crispy. Enjoy it whole, including the flesh, shell, and internal organs. The flavor is rich and distinctive, making it a perfect accompaniment for shochu (Japanese distilled liquor, commonly drunk in and around Kumamoto.) Shaku miso is made by taking the gills and legs of fresh Shaku, finely chopping, and grinding them using a mortar and pestle, and then mixing them with miso and salt. This dish is not only popular as a snack for sake but also as a side dish for rice. Shaku is also found in Taiwan and the Korean Peninsula, where it is also cooked. Although not so common as an ingredient in Japan, there are many local dishes using Anajako in Okayama Prefecture.

  • Opportunities and times of eating habits

    Around May, it becomes available at fish markets and stores. The peak season is during the summer, and it is a delicacy that can only be enjoyed locally while it is fresh. but it can be enjoyed at an affordable price.

  • How to eat

    Enjoy it freshly fried and dip it in either tempura dipping sauce or sprinkle it with salt. Some people like to enhance the flavor by dusting it with ingredients like green shiso, nori seaweed, Sansho (Japanese pepper), curry powder, and more.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    Tempura of Shaku is not only prepared at home but is also served at traditional Japanese restaurants and restaurant sections in local product markets.

RECIPE

Ingredients (12 portions)

  • Shaku 12
  • Egg 1
  • Wheat flour 1cup
  • Salt 1／2 tsp.
  • Water 150ml
  • Oil As needed

How to cook

  • 1. Wash the Shaku thoroughly and remove the pincers and legs.

  • 2. Make 2-3 incisions on the ventral side and coat with cake flour to prevent the mantis shrimp from curling during cooking.

  • 3. Crack and beat the egg in a bowl, then add water, wheat flour, and salt. Mix lightly.

  • 4. Heat the oil to around 170 to 180 degrees Celsius and deep-fry the Shaku from step 2.

  • 5. Place assorted vegetables on a plate, arrange the deep-fried mantis shrimp from step 3, and serve with tempura dipping sauce.

provider : "Kumamoto no Aji Kiko" (Travelers journal in Kumamoto)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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