“Marine jewelry” captured in Suruga Bay
Cherry shrimps, a specialty of Shizuoka city, turn their colors to beautiful pink after being harvested, and they are nicknamed “marine jewelry”. At a fishing port of Yui, there are two harvesting seasons: one in spring from late March to early June, another in autumn from late October to late December. During those seasons, “nama-sakura-ebi” or fresh cherry shrimps, in its best conditions, are lined up for sale at a direct shop of cooperative of fishermen. Of course, fresh ones please you with marvelous tastes, but another recommendation is eating the shrimps which are immediately cooked without a process of exposure in the sunshine. For example, “Kamaage”, boiled shrimps in a large kettle or “Kakiage”, a deep-fried mixture of chopped vegetables and ample shrimps, are superb menus to entertain you. Additionally, in local restaurants of Yui, you can try a local pot dish, “Okiagari”. “Cherry shrimp gohan-no-moto” or a seasoning to make shrimp-flavored cooked rice, will be a good choice for something to carry home. It is one of the products proudly certified as “Shizuoka Aoi Premium”.