🍱 Shaku no Tempura (Tempura of Shaku)

Officially known as "Anajako," the Shaku, a summer delicacy in Kumamoto, lives in deep burrows in tidal flats in the Yatsushiro and Arao regions. Although it looks like “Shako,” “Shaku” is a shrimp, and is a completely different species from “Shako”. “Shaku fishing” is a unique method in which a brush is placed in a burrow that appears after the tide recedes, and Shaku are captured one by one as they come out to the entrance of the burrow in response to an external enemy. Because it loses its freshness quickly and cannot survive for long on land, it is not distributed outside of Kumamoto prefecture. Shaku has long been enjoyed as a local delicacy, served in tempura, boiled in salted water, simmered in soy sauce, or in "Shaku miso" (miso flavored Shaku). To prepare it as tempura, wash it thoroughly to remove mud, coat it in batter, and deep-fry until crispy. Enjoy it whole, including the flesh, shell, and internal organs. The flavor is rich and distinctive, making it a perfect accompaniment for shochu (Japanese distilled liquor, commonly drunk in and around Kumamoto.) Shaku miso is made by taking the gills and legs of fresh Shaku, finely chopping, and grinding them using a mortar and pestle, and then mixing them with miso and salt. This dish is not only popular as a snack for sake but also as a side dish for rice. Shaku is also found in Taiwan and the Korean Peninsula, where it is also cooked. Although not so common as an ingredient in Japan, there are many local dishes using Anajako in Okayama Prefecture.