FOOD Miso soup of the day: Sakura shrimp, daikon & aburaage November 1, 2015 irohapress Leave a comment Sakura shrimp (sakuraebi, 桜海老) , a tiny shrimp usually used for tempura, fried rice and okonomiyaki, is not only beautiful but makes good stock. Dried sakura shrimp, daikon radish and aburaage. Topped with scallion. Share this:TweetLike this:Like Loading... Related