Aio is known as the birthplace of kuruma prawn farming in Japan.
The history dates back to 1909 (Meiji 42), when farming began by raising wild juvenile prawns.
Before World War II, Dr. Gensaku Fujinaga, originally from Hagi City, began working in Aio on artificial breeding—from hatching eggs to raising prawns. He succeeded for the first time in the world, and by 1963 (Showa 38), the process had been commercialized.
This aquaculture technique later spread across the world and laid the foundation for modern shrimp farming.
Kuruma prawns are considered a delicacy, so much so that they are praised as “Ise ebi in appearance, kuruma ebi in flavor.”
In Aio, the tradition of prawn farming continues: hatcheries carefully raise kuruma prawns, while processing companies and restaurants offer a variety of products and dishes that showcase their quality.
Aio has truly become “the town of kuruma prawns,” with each prawn carrying a rich history and the passion of those who raise them.
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Kawara Soba is a dish of cha-soba (buckwheat noodles that contain green tea, making the no
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