Sakura-ebi shrimp are plentiful along the shores of Suruga Bay. These tiny shrimp are mixed in a tempura batter along with chopped scallion greens, then quickly deep-fried to form crisp fritters. This recipe, dating back over 100 years, used to be made only when the shrimp were freshly caught and sweet. These days they can be preserved, so kaki-age are prepared throughout the year.
