Sakura shrimp are small, pink shrimp native to the coastal waters of Japan, particularly in the Suruga Bay region. They are known for their delicate flavor and are often used in various Japanese dishes, including tempura and as a topping for rice. These shrimp are typically harvested in the spring, coinciding with the blooming of cherry blossoms, which is how they got their name. The shrimp are rich in nutrients, including protein and omega-3 fatty acids, making them a healthy addition to meals. Due to their small size, they are often enjoyed whole, adding a unique texture and taste to dishes. Japanese cuisine frequently highlights sakura shrimp, showcasing their culinary versatility.