Sakura Ebi Shizuoka Cherry Blossom Shrimp

Suruga Bay, Shizuoka Prefecture — sustainable fishery since Meiji era

Sakura ebi (cherry blossom shrimp, Sergia lucens) are tiny translucent pink shrimp harvested exclusively in Suruga Bay, Shizuoka Prefecture — the only significant commercial fishery in the world. Their name comes from the delicate pink color resembling cherry blossoms. The fishing season is strictly controlled: spring (March-June) and autumn (October-December) only, with summer and winter moratoriums for population recovery. Dried sakura ebi are extraordinarily fragrant — used as toppings in kakiage tempura, okonomiyaki, salads, and chahan. Fresh sakura ebi are briefly available locally and eaten as sashimi, with soy sauce and ginger.

• Both are regionally exclusive luxury shrimp with protected designation and seasonal harvesting → Gambero rosso Sicilian red shrimp Italian
• Intensely flavored small shrimp prized for concentrated marine sweetness when dried or fresh → Carabinero deep red prawn Spanish

Sweet, delicate marine umami, floral cherry blossom-pink appearance, fragrant when dried