Sakura Shrimp

The sakura shrimp (Sergia lucens) is a small, deep-water marine crustacean known for its striking translucent pink color, which resembles Japan's famous cherry blossoms. It is extremely rare and endemic almost exclusively to Suruga Bay in Japan. The shrimp is celebrated as a highly prized regional delicacy.

The vast majority of the global harvest of sakura shrimp comes directly from Suruga Bay in Shizuoka Prefecture, Japan. A much smaller, secondary population exists in the waters off Taiwan, but the commercial fishery is heavily concentrated in Japan. Fishermen from the towns of Yui and Kambara have relied on this specific bay for generations.

Because they are tiny and have soft shells, sakura shrimp are typically eaten whole, either deep-fried as tempura or boiled and dried (kaki-age). They are also frequently simmered with daikon radish or mixed into savory Okonomiyaki pancakes. Drying them intensifies their umami flavor, making them a popular pantry staple.

While local fishermen likely caught them incidentally earlier, the targeted commercial fishery for sakura shrimp in Suruga Bay officially began around the late 19th century. The development of sturdier nets allowed boats to trawl the deeper waters where the shrimp reside. It has been a protected, seasonal fishery ever since.