The theme in this episode is sakura shrimp. These clear pink shrimp can only be caught in fall and winter, off the coast of Yui, Shizuoka in the Suruga Bay, making them a rare treat. The host and chef will meet the third-generation chef of a seafood restaurant in Yui that boasts 65 years of history, and he'll show a number of dishes made using these unique shrimp. In particular, they'll learn about sakura shrimp kaki-age, made with the lightest batter possible to give it a light, crisp crunch, while letting the sakura shrimp's natural sweetness and color shine through.
