Why source from Japan
Suruga Bay is the world's only major commercial-harvest origin for sakura-ebi; Yui Fisheries Cooperative allocation-control underpins quality and sustainability.
Key spec
Calcium 2,000-3,000 mg/100g dry; protein 60-65%; chitin / chitosan content elevated; characteristic pink colour from astaxanthin.
Typical end-product
Premium ramen / udon / okonomiyaki topping, calcium-fortified retail confectionery, fine-dining export.
At a glance
- Suppliers listed
- 1 supplier
- Typical MOQ
- 1–10 kg dried; 100 g – 1 kg specialty grades
- Typical lead time
- 10–14 weeks (allocation-constrained)
- Regions of origin
- Shizuoka (Suruga Bay — Yui)
- Category
- Marine functional ingredients
- Harvest season
- March – June and October – December (allocation-controlled)
- Japan regulatory status
- Food product; shellfish allergen labelling
- Japanese name
- 駿河湾桜エビ
- Romaji
- 駿河湾桜エビ
About this ingredient
Pink-translucent deep-sea shrimp (Sergia lucens) commercially harvested almost exclusively from Suruga Bay (Shizuoka Prefecture) in Japan. Annual harvest is allocation-controlled by the Yui Fisheries Cooperative; output measures in tonnes vs hundreds of tonnes for less-regulated origins. Used dried (kara-ebi) on top of okonomiyaki, takoyaki, soba, and as a calcium-rich supplement ingredient. Distinct from existing seafood entries.
Regulatory status
| Japan | Food product; shellfish allergen labelling |
|---|---|
| EU | Food import; shellfish-allergen labelling required |
| United States | GRAS; FDA Prior Notice; shellfish-allergen labelling |
| China | GACC food facility registration; shellfish-allergen labelling |
Looking for alternatives?
Common reasons buyers swap to a different ingredient — and what we'd suggest based on this ingredient's profile.
Vegan / plant-based alternatives
Suruga Bay Sakura Shrimp is animal-derived. If you need a non-animal source with similar functions, consider:
Sansho Pepper
山椒
Zanthoxylum piperitum source; INCI Zanthoxylum Piperitum Fruit Extract; MOQ from 1–10 kg (dried peppercorn); 100 g – 5 kg (powder).
Plant-based· shares 3 categories
Wasabi Powder
山葵粉末
Wasabia japonica (Eutrema japonicum) source; INCI Wasabia Japonica Root Powder; MOQ from 1–10 kg (powder); 100 kg+ (bulk paste).
Plant-based· shares 3 categories
Shio Koji
塩麹
MOQ from 20–100 kg.
Plant-based· shares 3 categories
Easier China regulatory path
Suruga Bay Sakura Shrimp faces a more restrictive regulatory pathway in China. These alternatives have a simpler status in that market:
Japanese Abalone (Awabi)
鮑 / アワビ
Protein 18-22%; collagen-rich; taurine 750-950 mg/100g; mother-of-pearl shell upcycled to cosmetic-grade calcium carbonate.
Simpler in China· shares 4 categories
Uni (Sea Urchin)
雲丹 / ウニ
Total amino acid 800-1,200 mg/100g; characteristic methionine and glutamate-driven umami; live-shipping fragility constrains export volume.
Simpler in China· shares 4 categories
Bluefin Tuna (Honmaguro)
本鮪 / 本マグロ
Otoro fat content 15-30%; chutoro 5-15%; akami <5%; DHA / EPA elevated; mercury monitoring required.
Simpler in China· shares 4 categories
When does it make sense to swap an ingredient? Read the swap guide →
Japanese suppliers
Kibun Foods Inc.
株式会社紀文食品
Chuo, TokyoEst. 1938English supportExport experienceFSSC 22000ISO 22000Suruga sakura-ebi rice product
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Last updated: 2026-05-05