| Name (Japanese) | Sakura-ebi (サクラエビ / 桜海老) |
| Overall Rating |
Flavor: ★★★★☆ Texture: ★★★☆☆ Popularity: ★★★★☆ |
| Reference Price |
Value: ★★★★☆ Price range: $8~$15/100g (fresh, seasonal); dried or processed forms vary |
| Best Season | Spring (March–June) and Autumn (October–December), when fishing is allowed and the shrimp are at peak flavor. |
| Did You Know? | It has 154 photophores that sparkle in the night sea, earning “sea jewel.” |
| Category | Details |
|---|---|
| 1. Overview |
Official Name: Sakura-ebi (サクラエビ) Kanji Name: 桜海老 (Sakura-ebi) English Name: Sakura Shrimp Scientific Name: Sergia lucens Classification: • Kingdom: Animalia • Phylum: Arthropoda • Class: Malacostraca • Order: Decapoda • Family: Sergestidae (Sergestid shrimps) Average Size: 4–5 cm Key Features: Tiny, translucent pink shrimp; known for its brilliant cherry-blossom-like color and delicate natural sweetness |
| 2. Habitat & Distribution |
Found almost exclusively in **Suruga Bay (Shizuoka, Japan)**. Inhabits depths of 200–300 m, forming large shoals. Extremely rare worldwide, making it a **regional specialty of Japan**. |
| 3. Seasonality |
Two limited fishing seasons per year: • **Spring (March–June)** • **Autumn (October–December)** Fishing is tightly regulated to preserve the population, increasing its rarity and value. |
| 4. Sushi Ingredient Profile |
Common Uses: Gunkan-maki, nigiri (piled fresh or lightly boiled), kakiage tempura, dried for seasoning Flavor: Sweet, mildly briny, with a rich umami Texture: Soft, delicate, slightly chewy when dried Fat Content: Very low; appreciated more for sweetness and aroma |
| 5. Preparation & Craftsmanship |
Fresh sakura-ebi are carefully peeled and piled together for **gunkan or nigiri**. Light boiling enhances color and brings out sweetness. Frequently used in **kakiage tempura** or dried to intensify umami as a seasoning. Due to their tiny size, preparation is labor-intensive, requiring handling of many shrimp at once. |
| 6. Recommended Pairings |
Sushi Rice: Lightly seasoned shari that doesn’t overpower sweetness Condiments: Shoyu with restraint, grated ginger, or a touch of yuzu zest Drinks: Crisp junmai ginjo sake, dry rosé wine, or light sparkling sake |
| 7. Nutritional Information |
Rich in calcium and minerals (iron, magnesium). High in protein, low in fat. Frequently cited as a **healthy, low-calorie seafood** that also provides antioxidants from its natural red pigment (astaxanthin). |
| 8. Trivia & Cultural Notes |
Nicknamed the **“jewel of Suruga Bay”** for its glowing pink appearance. When piled together, their color resembles cherry blossoms in full bloom, hence the name. Only caught in Suruga Bay with a limited annual quota, making it a true **regional treasure**. Often featured in Shizuoka’s local specialties like **sakura-ebi kakiage**. Its rarity and fleeting seasons make it a symbol of **spring and autumn in Japanese cuisine**. |
| 9. Recommended Sushi Styles |
• Sakura-ebi gunkan (piled fresh shrimp) • Lightly boiled sakura-ebi nigiri • Sakura-ebi sashimi (in season) • Sakura-ebi kakiage tempura • Dried sakura-ebi sprinkled over rice or miso soup |
