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  7. Sakura Ebi no Kakiage (Sakura Shrimp Tempura)

Sakura Ebi no Kakiage (Sakura Shrimp Tempura) ｜ Our Regional Cuisines

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  • Shizuoka Prefecture

    Sakura Ebi no Kakiage (Sakura Shrimp Tempura)

Sakura Ebi no Kakiage (Sakura Shrimp Tempura)

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  • Sakura Ebi no Kakiage (Sakura Shrimp Tempura)
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  • Sakura Ebi no Kakiage (Sakura Shrimp Tempura)

    Image Source : "Shizuoka no Okazu" Kaikosha

  • Main lore areas

    Shizuoka City

  • Main ingredients used

    Raw sakura shrimp, Wheat flour

  • History/origin/related events

    All sakura shrimp caught in Japan come from the Suruga Bay of Shizuoka prefecture. Sakura shrimp live in schools at sea depths of 400 to 600 meters. Their spawning season is between June to August, and during this period, fishing is prohibited to protect natural resources. Fishing in the spring takes place from mid-March to early June, and fishing in the autumn takes place between the end of October to the end of December. When catching sakura shrimp, only those floating on the surface of the ocean at night are caught. "Sakura ebi no kakiage" (=sakura shrimp tempura) is a local dish that is eaten throughout Shizuoka prefecture and is made at home or served at local restaurants.

  • Opportunities and times of eating habits

    This dish is eaten nearly all year round. The "kakiage" (=tempura) is eaten on its own or placed on top of a bowl of rice, soba, or udon noodles. Raw sakura shrimp is typically used but sometimes dried sakura shrimps are used instead.

  • How to eat

    Mix raw sakura shrimp with wheat flour and water and deep fry in oil at 180°C.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    The Yui Port Fisheries Cooperative organizes cooking classes teaching recipes using sakura shrimp, and every May, they hold the "Yui Sakura Shrimp Festival". Local schools serve "kakiage" (=tempura) made with sakura shrimp and "shirasu" (=whitebait) as part of their lunch menus.

RECIPE

Ingredients (4 servings)

  • Raw sakura shrimp 500g
  • Mitsuba (=Japanese wild parsley) or green onions 1 cup
  • Wheat flour 1 cup
  • Water 120g

How to cook

  • 1. Mix sakura shrimp, cut pieces of mitsuba(=Japanese wild parsley), wheat flour, and water.

  • 2. Place the mixture from step 1 onto a "shamoji" (=rice paddle), shape, and deep fry in oil at 180℃.

provider : "Shizuoka no Okazu" Kaikosha

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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Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

TEL : 03-3502-8111

Enterprise identification number : 5000012080001

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