Japanese Ichthyologist Motosaku Fujinaga was still a senior in Tokyo University when he decided on his life's work: a study of the life and loves of the 6-in., shrimplike creature known as the kuruma prawn. Dr. Fujinaga's selection was more than an exercise in esoteric biology. Kuruma prawns are Japanese delicacies and are usually kept alive until the very moment when they are either deep fried as tempura or skinned alive and eaten raw as sushi.
Trouble is, demand has drastically diminished the kuruma supply. Japanese fishermen working home waters last year...
To continue reading:
or
Log-In
