Description
A translucent, cherry-pink shrimp about 4 cm long. It is eaten whole, shell and all, and drying concentrates its toasty umami.
桜海老
さくらえび
sakuraebi
Sakura shrimp
- Spring
- Autumn
Did you know?
It is fished only in spring and autumn; sun-drying it by the Fuji River, with Mount Fuji behind, is a famous sight.
Famous produce
- Suruga Bay (Shizuoka), Japan's only commercial fishery
In the kitchen
- kakiage
- kamaage
- okonomiyaki
- takikomi gohan
Season
- Spring
- Summer
- Autumn
- Winter
Nutritional composition
per 100 g edible portion
286 kcal
- Protein 88%
- Fat 12%
- Carbohydrate 0%
| Energy | 286 kcal |
|---|---|
| Water | 19.4 g |
| Protein | 64.9 g |
| Fat | 4 g |
| Carbohydrate | 0.1 g |
| Dietary fibre | — g |
| Salt equivalent | 3 g |
| Sodium | 1,200 mg |
|---|---|
| Potassium | 1,200 mg |
| Calcium | 2,000 mg |
| Magnesium | 310 mg |
| Iron | 3.2 mg |
| Zinc | 4.9 mg |
| Iodine | — µg |
| Vitamin A (RAE) | Tr µg |
|---|---|
| Vitamin D | 0 µg |
| Vitamin E (α-tocopherol) | 7.2 mg |
| Vitamin K | 0 µg |
| Vitamin B1 | 0.17 mg |
| Vitamin B2 | 0.15 mg |
| Vitamin B12 | 11 µg |
| Folate | 230 µg |
| Vitamin C | 0 mg |
Source: Standard Tables of Food Composition in Japan, 8th ed., 2023 supplement (MEXT) · food no. 10325 · Tr = trace · — = no data
