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ChefKazumasa Watanabe

The third-generation owner of a seafood restaurant in Yui, Shizuoka that boasts 65 years of history and draws customers from both near and far. From its location at the foothills of Satta pass, the restaurant overlooks Yui Fishing Port, where they get the sakura shrimp used in so many of the restaurant's popular dishes. In addition, he also offers cooking lectures on topics including how to make kaki-age, helping to contribute to the liveliness of the local region.

Aug. 14, Fri. 2015

Authentic Japanese Cooking

Artisan edition in Shizuoka : Sakura Shrimp

Our theme this episode is sakura shrimp. These clear pink shrimp can only be caught in fall and winter, off the coast of Yui, Shizuoka, in the Suruga Bay, making them a rare treat. We'll meet the third-generation chef of a seafood restaurant in Yui that boasts 65 years of history, and he'll show us a number of dishes made using these unique shrimp. In particular, we'll learn about sakura shrimp kaki-age, made with the lightest batter possible to give it a light, crisp crunch, while letting the sakura shrimp's natural sweetness and color shine through.