Sakura Shrimp： Japan's Ruby of the Sea - Through the Kitchen Window

チェリーブロッサムズ can be seen across Japan in April. But in this community, they aren't the only things called sakura. Sakura shrimp are known as rubies of the sea. And in Japan, they are only caught here. The locals safeguard the culinary culture and ecosystem of the sakura shrimp. こんな貴重な生物をですね 我々の時に絶やすわけにはいかないもんで 大事にしなきゃなと思っています Let's follow their story by looking through the kitchen window. The landscapes of Ukiyo-e artist Utagawa Hiroshige can still be seen in this part of Shizuoka Prefecture. This small port town is a quiet place with a long history. Sometimes, tens of thousands of people come for a tiny local treat with a big flavor. 桜シュリンプ The sakura shrimp festival is held just once a year. The species inhabits just a handful of places around the world. And in Japan, they can only be eaten fresh here. かき揚げ天ぷら fried by the fishermen's wives is a big hit. The booth has a two-hour wait. Fresh sakura shrimp is mixed with flour and green onion. And that's all there is to it. Because the shrimp packs so much flavor. The booth uses more than 200 kilograms of sakura shrimp in just one day. やっぱりさくらエビがあるとすごく地域がうろうし元気になるんですよ。 The residents carefully maintain their precious local delicacy. The town's love for sakura shrimp began 130 years ago thanks to a fortunate accident. A fisherman happened to cast his net deeper than usual. And when he hauled it up, it was filled with small pink shrimp. They were sweet and tasty. And the locals gave them a name. Sakura shrimp only measure about 4 centimeters long. They typically live 300 meters deep. But they rise near the surface at night. The fishers must seize the moment. It's 9 p.m. and the boats are coming back to port. Sakura shrimp fishing takes place in spring and fall. The catches are iced on ship. This time they come back with a nice haul of 16 tons. It will be auctioned. Bidding starts before 6 a.m. Sakura shrimp doesn't stay fresh for long, so it must be frozen or processed immediately. But when the weather is good, they can also be sun-dried. A carpet of pink shrimp and the towering peak of Mount Fuji is a sight to be savored. Dried sakura shrimp is popular in households across Japan. It can be sprinkled over dishes like stir-fried noodles or cooked with rice. It's simple and highly nutritious. Restaurants specializing in sakura shrimp are found all over Yui. And they draw a crowd from far and wide. This company dates back 15 generations. They're constantly searching for new dishes, such as gratin. Fishing for sakura shrimp is not only technically difficult. It also depends heavily on the weather. Sometimes the boats can't leave port for almost a week. But they make their move when the rain stops. Jitsuishi Masanori is the chairman of the Shizuoka Prefecture Sakura Shrimp Fishery Cooperative. He's been working these waters for 47 years. He was born and raised in Tokyo, but moved here after marrying into a fishing family. 僕なんかゼロからスタートですから苦労しましたよね。 船酔いはずっとしてたし。 There is a special system for protecting the sakura shrimp. The boats pool their earnings. Because that way, the good days and the bad are felt equally. 第一の目的が資源を絶やさないということなんですよ。 だからこれ例えば今の船の設備、 それをもってみんなでバラバラに操業すれば、 2,3年で資源はなくなるじゃないですか。 But these are especially worrying times. Catches have fallen to less than half of what they used to be. ある年からなんかおかしかったでしょう、様子が。 エビの様子がおかしい。 2018年、19年、20年。 どん底でしたよね。 本当にどん底だった。 Masanori decided to enforce strict limitations. The move was unprecedented. Boats can only drop their net once per day, and only for a short period. What's more, fishing is suspended when sakura shrimp stocks are low. 厳しいルールを作ったんですよ。 いろいろ、その時は苦情もいただきましたけど。 In the end, the fishers made the sacrifice and supported the regulations. Most of them have other jobs too. Even though fishing may not be enough to support their livelihoods, they still believe it's their duty to ensure sakura shrimp survive. やっぱりこんな貴重な生物をですね、 我々の時に絶やすわけにはいかないもんで、 そこは気をつけてやらなきゃいけないのかなと思っています。 The sun is shining. The senior fishers must decide whether tonight's trip should go ahead. いいよ、4つで行くなら。 It's a go. 78 boats leave port at 5.30 pm. They sail for one hour. They head for the far side of Tsuruga Bay. Mt. Fuji Tower's behind. Almost there. They detect something in the deep. If it starts moving upward, it's probably sakura shrimp. They have one chance. Two boats work together using one net. It's a technique that requires a lot of skill. They spread out. They use a hose to suck up what they have caught. The nets are hauled up. The two boats move side by side. Sakura shrimp. They've done well, filling 500 cases on Masanori's boat alone. Time for a well-earned beer. And of course, some freshly caught sakura shrimp. The restaurant is preparing something special. Sakura shrimp with green onions and tofu. Simmered in a sweet and savory broth. It's called okiagari, which means up from the sea. Sakura shrimp fishers have long eaten this dish to warm their tired bodies. They don't eat it so frequently nowadays. After all, they no longer spend whole nights at sea. But the dish has clearly lost none of its appeal. Because at its heart lies a little jewel from the sea with the power to unite a whole community. The hope now is that sakura shrimp can be shared for many more years to come.