For the first time in three years, Soup Stock Tokyo Co., Ltd. will be selling "Suruga Bay Sakura Shrimp Cream Soup" at all Soup Stock Tokyo stores on April 24th and 25th, 2021, and from May 10th to 14th. Additionally, "Soup Stock Tokyo for Home Use" will be selling a limited quantity of frozen soup from April 24th.
A soup that heralds the arrival of spring, from Suruga Bay
Since 2010, Soup Stock Tokyo has been selling a cream soup made with sakura shrimp from Suruga Bay as a "soup that heralds the arrival of spring." Sakura shrimp has a strong sweetness and a fragrance that develops the more you chew it. Sakura shrimp are an important resource only caught in Suruga Bay in Japan, but in support of the resource conservation efforts that began with the fishing moratorium in 2018, we suspended sales in our stores.
Thanks to these efforts by producers, the catch has gradually increased. We hope to be able to support producers in some small way by continuing to purchase these precious shrimp, so for the first time in three years, we have decided to sell them in all stores. We believe that delivering the "delicious bounty of nature" also helps protect sakura shrimp from Suruga Bay.
We would like to express our gratitude to the blessings of nature and the people involved with sakura shrimp, and share the arrival of spring with you all.
"Suruga Bay Sakura Shrimp Cream Soup"
A dish that heralds the arrival of spring, made with sakura shrimp from Suruga Bay. A cream soup simmered in vegetable bouillon, combining the savory flavors of anchovies and garlic with the sweetness of cabbage and onion.
Product Overview
Product for sale: "Suruga Bay Sakura Shrimp Cream Soup"
Sales price: Regular cup only / 649 yen in-store, 637 yen for takeout (all Soup Stock Tokyo restaurants)
Sales dates: April 24th (Sat) and 25th (Sun), 2021, May 10th (Mon) to 14th (Fri), limited quantities
* Frozen soup merchandise will be sold in limited quantities only at "Soup Stock Tokyo for Home Use" from April 24th (Sat).
Three years since the sakura shrimp fishing moratorium: The current situation surrounding the sakura shrimp fishery
The top priority during the sakura shrimp fishing moratorium is to restore the resource. Members of the fishing cooperative are promoting conservation activities from various angles to ensure that sakura shrimp, the pride of Suruga Bay, can continue to be protected into the future. Sakura shrimp fishing has continued for over 120 years. The reason we can continue to eat sakura shrimp is because of the producers who, now as in the past, have continued to work hard to protect sakura shrimp.
At Soup Stock Tokyo, we hope to share the voices and images of the sakura shrimp producers in Suruga Bay, who are committed to balancing resource management with sustainable fishing practices, by delivering limited quantities of the delicious bounty of nature to our customers.
▶Read the interview here:
https://www.soup-stock-tokyo.com/story/sakurashrimp2021/
Click here for company press release details
A soup that heralds the arrival of spring, from Suruga Bay
Since 2010, Soup Stock Tokyo has been selling a cream soup made with sakura shrimp from Suruga Bay as a "soup that heralds the arrival of spring." Sakura shrimp has a strong sweetness and a fragrance that develops the more you chew it. Sakura shrimp are an important resource only caught in Suruga Bay in Japan, but in support of the resource conservation efforts that began with the fishing moratorium in 2018, we suspended sales in our stores.
Thanks to these efforts by producers, the catch has gradually increased. We hope to be able to support producers in some small way by continuing to purchase these precious shrimp, so for the first time in three years, we have decided to sell them in all stores. We believe that delivering the "delicious bounty of nature" also helps protect sakura shrimp from Suruga Bay.
We would like to express our gratitude to the blessings of nature and the people involved with sakura shrimp, and share the arrival of spring with you all.
"Suruga Bay Sakura Shrimp Cream Soup"
A dish that heralds the arrival of spring, made with sakura shrimp from Suruga Bay. A cream soup simmered in vegetable bouillon, combining the savory flavors of anchovies and garlic with the sweetness of cabbage and onion.
Product Overview
Product for sale: "Suruga Bay Sakura Shrimp Cream Soup"
Sales price: Regular cup only / 649 yen in-store, 637 yen for takeout (all Soup Stock Tokyo restaurants)
Sales dates: April 24th (Sat) and 25th (Sun), 2021, May 10th (Mon) to 14th (Fri), limited quantities
* Frozen soup merchandise will be sold in limited quantities only at "Soup Stock Tokyo for Home Use" from April 24th (Sat).
Three years since the sakura shrimp fishing moratorium: The current situation surrounding the sakura shrimp fishery
The top priority during the sakura shrimp fishing moratorium is to restore the resource. Members of the fishing cooperative are promoting conservation activities from various angles to ensure that sakura shrimp, the pride of Suruga Bay, can continue to be protected into the future. Sakura shrimp fishing has continued for over 120 years. The reason we can continue to eat sakura shrimp is because of the producers who, now as in the past, have continued to work hard to protect sakura shrimp.
At Soup Stock Tokyo, we hope to share the voices and images of the sakura shrimp producers in Suruga Bay, who are committed to balancing resource management with sustainable fishing practices, by delivering limited quantities of the delicious bounty of nature to our customers.
▶Read the interview here:
https://www.soup-stock-tokyo.com/story/sakurashrimp2021/
Click here for company press release details
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