Tung-kang and Suraga Bay in Japan are the only places in the world they're produced, and they're highly prized. They're usually dried in the sun and then stored. When it's time to eat, they're quickly fried over a hot fire.
櫻花蝦在全球僅有台灣東港和日本駿河灣兩處產地，相當珍稀，通常先曬乾保存，要吃時再用大火快炒，口感鮮脆。