Wild
Sakura Ebi (Cherry Blossom Shrimp) is one of Japan's most geographically unique delicacies — a tiny, translucent pink shrimp harvested almost exclusively from a single location: Suruga Bay in Shizuoka Prefecture, where the extraordinarily deep bay (over 2,000m) provides the specific conditions this shrimp requires. It is also caught in Taiwan's coastal waters, but Japan's own Sakura Ebi is the more prestigious source.
Eaten whole (heads, shells, tails and all — the shrimp are small enough that this is easy), Sakura Ebi delivers an intense concentrated umami and calcium boost. The bright pink color, resembling cherry blossoms, gives the shrimp its poetic name. Fresh (nama) Sakura Ebi is a rare seasonal treat available only in spring and autumn.
Advance Intertrade sources Sakura Ebi from Yui and Shimizu ports in Shizuoka. Both fresh and dried forms available, with fresh being highly perishable and requiring air freight priority handling.
The pinnacle Sakura Ebi experience — small mounds of fresh translucent shrimp served with wasabi-shoyu.
Fresh or dried shrimp mixed into rice — a Shizuoka regional specialty with a beautiful pink hue.
Mounds of tiny shrimp fried into kakiage tempura fritters — crispy, savory, one of the great tempura variants.
Dried Sakura Ebi as a finishing garnish for salads, tofu, and rice bowls — a burst of umami and color.
| Size | Grade | Common Use |
|---|---|---|
| Small | Standard | General use, dried products |
| Medium | Select | Fresh sashimi, tempura — most popular |
| Large | Premium | Presentation sashimi |
| Extra Large | Super | Rare high-quality specimens |
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