Category Archives: Sakura shrimp

Railway Stations in Shizuoka Prefecture 3: Yui JR Station and Vicinity

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Some stations, even larger ones, are better left alone, but one should give at least one chance to any you venture to get off as there is always a chance that such a station and its vicinity contain enough helpful information, especially in a touristic spot.

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Yui is such a station along the Tokaido Railway Line about 20 minutes from Shizuoka JR Station in the east direction and found between Okitsu and Kambara Stations.
After all Yui has always been an important stage along the various routes coursing Japan between Edo (Tokyo) and Kyoto as superbly described in many ukiyo-e/woodblock prints.
So, although the railway station is tiny, keep your eyes open (and don’t forget you can espy Mount Fuji from the overhead tracks bridge!)!

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I know a lot of stations which don’t bother, but you will find a window display of the local products typical of Yui.
Bear in mind that Yui was a city of its own before being recently merged with Shizuoka City and Shimizu Ku!

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Ogura Co. specializes in processed sakura ebi/cherry shrimps and fish!

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Yui Cannery Co. is famous all over Japan for its “White Ship” olive oil tuna cans!

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Inaba Co is another big tuna cannery!

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Kakusa Co specializes in processed fish products, especially dry and liquid fish dashi/soup stock!

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The Yui Cake (Japanese cakes) Association is also featuring their products!

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With all that fish around Yui is home to high end brand of dog and cat food producers!

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Yui is also home of famous kamaboko/steamed fish paste and kuro hanpen/black sardine fish paste cakes, the latter found only in Shizuoka Prefecture as demonstrated by the Yui Kamaboko Makers Association!

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Next time you visit Yui buy some in the many shops along Sakura Ebi Street as an unusual souvenir! Great with sake or beer!

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The small but renown Hiroshige Museum hang their posters inside to inform all-comers of their events!
A must visit in Yui!

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Yui might be small but you will gratified to discover that most signs are bi-lingual (sometimes with funny renditions!)!

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A must take picture: the Sakura Ebi Portal at the the entrance of Sakura Ebi Street!
The contraption was only moved there recently!

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You will find the double Yui Emblem of Sakura Ebi and Mount Fuji everywhere, so keep your eyes open for some interesting shots!

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You will find big signs hung by local establishments but like in any touristic spots big signs do not always guarantee the best of quality. To take with a pinch of salt! After all there is plenty around!

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Past the exit on your right you will find this first map board. Have a look at it even if you do not understand Japanese as more bilingual boards are near!

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It will give you a first idea of what to look for!

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Tokai Nature Trail bilingual board! Take your time to consult it!

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Take good note!

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You must take a look at Village Head Koike’s Mansion on Tokaido (meaning “Village Head/Chief’s Mansion along the Tokaido route. Free entrance) that I will talk about in an article soon to be posted and the Museum of Light, one of the only three lighting (candles and so on) museums in Japan! (entry 500 yen including coffee and an oral and manual demonstration!)!

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The Yui Edo Period Lodging Stations Guide Board!

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Take your time and read it!

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And don’t forget the sakura ebi & Mount Fuji emblems, they are everywhere, even on manhole covers!

FOR MORE REPORTS ON YUI AND SAKURA EBI do consult the following reports:

Sakura Ebi/Cherry Shrimps: Catching Season Opened in Yui!
Sakura Ebi/Cherry Shrimps Catching in Yui. Still Hard Work!”
Japanese Crustacean Species 7: Sakura Shrimp-Sakura Ebi-桜海老
O Taiko Festival at Toyosumi Shrine in Yui, Shizuoka City on the New Year!
Manhole Covers in Shizuoka Prefecture 14: Yui, Shimizu Ku, Shizuoka City!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

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Sakura Ebi/Cherry Shrimps Catching in Yui. Still Hard Work!

Large painting of a sakura shrimp at the Yui Harbor Fisheries Association Building in Yui, Aoi Ku, Shizuoka City

Yui fishermen will tell you that life has become a lot easier with the advent of technology including motorised boats, radar, radio, machine-cotrolled nets and syphons, but they agree it is still a toil to go out every evening during the two seasons in Spring and Autumn.
Now, how hard was it not so long ago?

pulling the nets by hand!

Now, if you stroll along the street running along the shore of Yui, you will discover some vending machines adorned with copies of all paintings on the life of Yui Cherry Shrimps Fishermen which will give you a good idea of the hard toil local fishermen had to go through!

Pulling up the nets full of sakura shrimp.
It has always been a team work!

Pulling the boats to shore by hand!

Unloading the baskets full of Cherry shrimps.
The fishermen used to spend half of the night separating the shrimps from small fish.
Only ten years they started syphoning up the shrimps directly from the nets inti the the boxes.
A lot of damage to the quality as they dropped baskets inside the nets and shoveled their contents into boxes.
Now the job is far more efficiently done with very little damage.

Every morning after the cheery shrimps had been sorted out the fishermen had to auction their catch.
Now it is all taken care of by the Association and fishermen can hit the sack after midnight!

in the old days, fishermen gathered around food and drink before sleeping in daytime!
Now, they can sleep between midnight and noon!

Now the habor is completely walled in and the ships do not have to pulled upshore everyday except during the off seasons when they are being scrapped and repaired.

And now the Association is taking care of allotting the departure times and destinations everyday!

If you happen to be in Yui make a point to visit the new Yui Harbor fisheries Association Building where you will discover some interesting photographs!

It is located the new part of the harbor!

People there are shy but I’m sure you will find an old hand willing to relate old times!
All these pictures were taken back in 1963!

Pulling the boats upshore!

Unloading the Cherry shrimps!

Boats coming back to harbor!

Unloading the catch!

Blood, sweat and tears!

Traditional Fisherman’s gear!
Now they wear what they want under waterproof overalls and boots!

The beavhes have now been replaced with a safe harbor!

But for all the great improvements my old samurai friend will be the first to tell you this is still bleedin’ hard work!

RECOMMENDED RELATED WEBSITES

Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Japanese Crustacean Species 7: Sakura Shrimp-Sakura Ebi-桜海老

My favorite, sakura ebi sashimi served with grated ginger!

SWakura Ebi Portal in Yui!

“Sakura Ebi” or Sakura shrimp/桜海老 is a vey small (maximum 5 cm) crustacean mostly caught in the Suruga Bay off the shores of Shizuoka Prefecture. Most of ships are anchored in Yui, formerly a city recently merged to Shizuoka City in Shimizu Ku, and also Oigawa Harbor in Yaizu City.

Sakura ebi ships leaving Yui before dusk!

The modern technique is to catch them in a net between two ships and next to syphon them out of the net for a neat separation from other seafood.
The shrimps are displayed in special net baskets according to long traditions before they are put on the market immediately for auction.
Many fishermen open their own sushi restaurants, bars and often serve their catches of the night until early in the afternoon before taking a well-earned sleep.

For people who prefer them as sushi, the gunkan style is the most appreciated!

Most French and Italian Restaurants in Shizuoka City and around will serve them in quiches!

Another popular way to eat them is of course as a tempura called kaki-age, either with fresh sakura ebi in season or dried ones.

The same in my bento!

Fishermen use to dry their catch for sale and export until the government had the great idea to run an expressway just along the harbour!

The shrimps are now dried along nearby Fujikawa River, creating large quaint rose expanses in the most useen for locations!

Next time you visit Shizuoka don’t forget to buy sakura ebi senbei as a souvenir!

RECOMMENDED RELATED WEBSITES

Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery