Sakura Shrimp for sashimi ばっちり刺身用！桜エビ
“Sakura shrimp” has great nutrition.
Sakura shrimp has different nutrition compared to other shrimps. In particular, it has tons of minerals. But it is not the shrimp itself that makes it special; the difference in nutrition comes from how it is eaten. We normally eat only shrimp meat; on the other hand, Sakura shrimp are eaten whole including the head, shell, and all the rest. So we can get lots of minerals and calcium from it. Another remarkable thing about Sakura shrimp is the plentiful fiber. You might imagine veggies, beans, and potatoes if you think about fiber, but actually shrimp shells are also a rich fiber food.
It is said that eating the foods themselves is more effective than supplements with extracted ingredients for the intake of all nutrients, not just dietary fiber. Sakura shrimp is a rare and valuable ingredient among shrimp.
How to eat:
This is Sashimi grade. After thawing, it can be eaten as it is. It has a strong and sweet flavour. For sushi, seafood-bowl, and salad, etc…
| Size | 120g |
| Region | JPN Kuroshio Current area |
| Storage | Frozen |
| Best Before | Consume within 2 months while frozen, same day after defrosting |
解凍後そのまま生食可！こういった商品は生臭いと感じる品質も多いですが、これは海老籠漁の為、鮮度感が素晴らしいです！
◆さくら海老は栄養の宝庫！◆
桜海老は他の海老と比較して栄養価がかなり異なっていて、特にミネラル類の含有量が抜きんでています。しかし特別な海老ではなく栄養価の違いは「食べ方の違い」にあります。普通、他の海老は身の部分だけを食べますが、これに対し桜海老は頭も殻も内臓もすべて食べる為、カルシウムの摂取量などがけた違いに多くなっています。
もうひとつ桜海老で注目するべきは食物繊維の多さです。食物繊維というと野菜や豆類、芋類ばかりに目が行きがちですが、海老の殻は立派な食物繊維なんです。海老の殻や蟹の甲羅に含まれるキチン質は人の消化器官では消化されずに排出されます。その際、糖尿病の原因のひとつである糖質や、高脂血症の原因となるコレステロールや、高血圧を引き起こす塩分などをいっしょに排出してくれます。まさに、植物に含まれている食物繊維と同様の機能を持っています。
ですが、海老の殻や蟹の甲羅を食べる人はほとんどいないので、近年ではキチン質の中の成分がサプリメントとして売り出されています。食物繊維に限らずすべての栄養素の摂取は、成分を抽出したサプリメントよりも食品そのものを食べるほうが効果的といわれていますので、海老類の中で珍しく殻ごと食べる桜海老は貴重な食材とも言えます♪
| サイズ | 120g |
| 産地 | 黒潮海域 |
| 輸送保管 | 冷凍 |
| 賞味期限 | 冷凍状態で2ヶ月、解凍後はお早めにお召し上がり下さい |
All fresh/live seafoods arrive by air once per week. Before placing your order, please refer to this page for the latest information on the next available delivery/pickup dates, weekly order cut-off times, and other important information.
If you have any special requests or questions, please contact us
How do you guarantee the freshness of my seafood? (Hint: it's much more than just using the fastest air shipping)
Takuya has extensive experience working in the seafood industry, consistently handling high-end fish when he worked as an auctioneer at Tsukiji Market (now known as Toyosu Market) for over 10 years. From logistical solutions like oxygen-regulated water tanks to traditional Japanese techniques such as ikejime, Takuya will draw on his expertise to deliver you the highest level of freshness and quality. To learn more about how fresh seafood reaches your doorsteps, click here for an interesting read.
To share his love of seafood with you, Takuya hand-picks a fresh selection of the highest quality fish every week, and he hopes that you will enjoy them as much as he does. However, he also know that some expert foodies will want to explore and try even more seafoods!
Toyosu Market is full of Japan's rich culinary wonders (not just seafood, but also fruits and produce), and Takuya-san will be able to source any item that you are looking for on the auction floor. He has a lot of knowledge about the best season ('shun') for each species, fishing locations/towns, and varieties, so he would love to talk with you and share his passion for seafood. Just send him an email or use the contact form!
For example, if you are looking for the highest grade of uni that is exclusively found at Tokyo's top restaurants (these can go from $600-1000 per box), Takuya will get these for you at the auction. Or if you are looking for live kegani, he can arrange for them to be shipped from Hokkaido the moment they are pulled out of the water. If you are confident in your knife skills and have a lot of stomachs to fill, you could even try making sushi with a 3kg block of bluefin tuna.
If you're curious about how the whole process works, click here to learn more about the role of Toyosu Market (which acts as a central exchange location for seafood distribution in Japan) and how seafood reaches your door.
See below for examples and ideas of Japanese culinary wonders that you could try at home.
Why we launched Tsukiji Selections
After moving to Canada, I realized that there were many people who wanted to eat authentic Japanese fish, but did not have the chance to try them. Through Tsukiji Selections, I wanted to share delicious fish with as many people as possible, because people feel HAPPY when they discover delicious foods!
However, as much as tasty fish can make people happy, it can also be a huge burden on the environment. If we continue to capture a limited number of marine fish, the ecosystem will gradually collapse, making it impossible to return to its original balance. A huge part of my mission when starting Tsukiji Fish Market is to promote sustainable seafood. I want everyone to know that there are so many more types of fish out there, beyond the ones that people are already familiar with in BC. Adding these new fish to your diet not only makes a tasty addition to your family dinner table, but also diversifies our consumption patterns. If we are able to explore and enjoy an even larger variety of fish, we can reduce our strain on overfished populations.
With sustainability in mind, I am committed to introducing a variety of high quality fish which are hard to find in Canada, so that more people become aware of the thousands of seafood species that they are missing out on.
築地セレクションズ
築地セレクションズとは、築地セリ人であった疋田が日本人向けに開始した水産物販売サービスでした。その後、口コミで好評を得て、多くの方にその広がりを増しています。築地セレクションズは下記のような気持ちでスタートしました。
美味しい日本食を食べようとすると、なかなか本物 “Hon-mono” に出会う事ができない。バンクーバーでも、食卓で日本の味を気軽に愉しんでもらいたい、家族・友人で美味しさを共有してほしい、そんな想いが届けばとても嬉しいです。
築地セレクションズは、本物 “Hon-mono” を取り入れられるようなライフスタイルに貢献したいという想いから、魚のエキスパートである築地セリ人の疋田が始めました。また、食育の基本は家庭です。セレクションズを通して、食卓から次世代への架け橋をお手伝いし、魚を食べる楽しみを未来に繋いでいきたいです。