Word: kuruma
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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 netted only 3,000 tons; another 4,000 tons were imported. But the imports were far from fresh by the time they arrived. The price of local prawns soared to $5 per Ib. Then, last week. Dr. Fujinaga announced that he was about to ease the culinary crisis. After 30 years of study, he has finally learned how to raise captive kuruma prawns in commercial quantities...
...scientific voyeurism taught him little of practical value, and Dr. Fujinaga continued to spy on his prawns. After testing countless kinds of marine microorganisms, he found that during the first four days after hatching, larval kuruma prawns eat only microscopic Skeletonema costatum, a kind of diatom. When he learned how to grow his own Skeletonema in glass-covered tanks, his prawns survived their infancy. But Dr. Fujinaga could not manage to keep them alive longer than that...
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