AMustForCrabLoversJapansDeliciousCrabVarieties

Japan is renowned for its diverse and delectable crab varieties, each offering unique flavors and textures that cater to the discerning palates of seafood enthusiasts. From the deep-sea dwellers to the coastal catches, Japan's crab scene is a culinary paradise.

Types of Japanese Crabs

Snow Crab (ズワイガニ, Zuwai-gani)

Snow crabs, also known as Matsuba crabs, are a staple in Japanese cuisine. They are characterized by their bumpy shells and long, skinny legs, which are highly prized for their flavor and texture. The males are larger than the females, with shells growing up to 15 cm wide, and are known for having more meat, making them more expensive.

Differentiating Domestic from Foreign Snow Crabs:
Domestic Japanese Snow Crabs can be distinguished from their international counterparts by their straight upper lip, whereas foreign Snow Crabs have an 'M'-shaped lip. Additionally, domestic Snow Crabs tend to have longer legs compared to their foreign counterparts.

Quality Tags:
To ensure you are getting the best Snow Crabs, look for those tagged with regional craft tags, such as those made from Tottori's Inshu-washi Japanese paper. These tags indicate that the crabs meet specific standards, including a shell diameter of over 11 cm, a weight of 400 grams, and having all 10 legs intact.

Hairy Crab (ケガニ, Kegani)

The hairy crab, or horsehair crab, is smaller than the Snow Crab and Red King Crab but is highly valued for its dense, sweet flavor. It gets its name from the spiky hairs covering its body. This crab is often boiled in saltwater to enhance its original flavor and is then cut into sections for eating.

Red King Crab (タラバガニ, Tarabagani)

Red King Crabs are known for their impressive size, with shells up to 25 cm wide and leg spans exceeding one meter. They are closely related to hermit crabs and have thick, dense legs that make for a satisfying meal. The meat is light and easy to consume, making it a favorite among crab lovers.

Blue King Crab (アブラガニ, Aburagani)

Blue King Crabs are slightly smaller than their Red King counterparts, with shell widths of about 20 cm. They can be found in the Sea of Japan, the Bering Sea, and the Sea of Okhotsk. These crabs are known for their blue color when uncooked and are a more affordable option due to their longer fishing season.

Hanasaki Crab (花咲ガニ, Hanasaki-gani)

Hanasaki crabs are named for their vivid red color when boiled, resembling a blooming flower. They are smaller than King Crabs, with shells spanning about 15 cm wide. Known for their sweet meat and delicious eggs found in females, Hanasaki crabs are a delicacy in Japan.

Preparing Japanese Crab Dishes

Traditional Methods

Japanese cuisine offers a variety of ways to enjoy crab, each method highlighting the unique flavors of the different species. Here are some traditional methods:

• Boiling: Hairy crabs are often boiled in saltwater to bring out their rich flavor. This method is simple yet effective in preserving the crab's natural taste.
• Steaming: Snow Crabs and other varieties are often steamed to maintain their delicate flavor and texture. This method is particularly popular in high-end restaurants.
• Shabu Shabu: A popular hot pot dish where crab meat is dipped and swished through a broth, creating a warm and comforting meal perfect for winter.

Modern Creations

Modern Japanese chefs continue to innovate and create exquisite dishes using the finest crab varieties. For example:

• Nihon Ryori Zeniya: This restaurant in Kanazawa features Snow Crab from November to January, with occasional appearances of rare female Snow Crabs. The menu is tailored to guests' preferences and the day's weather, offering dishes such as grilled, steamed, and mixed in rice.
• Nihon Ryori Nagaoka: Located in Hakata, this restaurant sources Mitten and Blue Crabs from September to October and Snow Crab in October. The chef creates dishes like soups, charcoal grills, steamed dishes, and shabu-shabu, utilizing ingredients from his native Hagi and surrounding Kyushu.

Regional Specialties

Tottori Prefecture

Tottori Prefecture is famous for its Snow Crabs, particularly the Matsuba-gani. This region has strict standards for tagging high-quality crabs, ensuring that only the best are shipped. The tags are made from regional craft paper and include chitosan for water resistance.

Hokkaido

Hokkaido is known for its cooler waters, making it an ideal place for catching various crab species. The Hanasaki crab, caught off the coast of Nemuro, is a local specialty and is renowned for its sweet meat and delicious eggs.

Kyushu

Kyushu, particularly the area around Hakata, is known for its diverse seafood, including various crab varieties. Restaurants in this region often feature seasonal crabs in their menus, offering a range of dishes that highlight the local bounty.

By understanding the different types of Japanese crabs and how they are prepared, you can appreciate the rich culinary culture surrounding these delicacies. Whether you are a seasoned foodie or just discovering the world of Japanese crab, there is something for everyone to enjoy.