This time, we will introduce the varieties, seasons, and famous origins of Japan's delicious crabs to Crab Control! Would you like to taste crab sashimi or crab hot pot? While imagining various crab dishes such as boiling, grilling, and hot pot, reading this article will definitely make you read it with relish!
<h1>When you come to Japan to eat crab, you have to come here!</h1>
When it comes to the most delicious area of crab in Japan, Hokkaido, which claims to be the most abundant crab catch in Japan, has a wide variety of crabs that can be harvested in different seasons. They are followed by the San'in region facing the Sea of Japan (Tottori, Shimane, Hyogo, and northern Kyoto Prefecture) and the Hokuriku region (Fukui, Ishikawa, Toyama, and Niigata), especially since there are many brand crabs that are widely known and sold at high prices. Next, we will introduce you to the origin, season and taste of delicious crab.
<h1>Crabs from Hokkaido</h1>
Cod field crabs
Season: April to May and November to February
Cod crab is one of the three major crabs in Japan, a species that can only be caught in Hokkaido, Japan, and is characterized by its large size, tight flesh and elastic taste, and its taste is light, thick and long crab feet, and it is recommended to take a big bite in the form of barbecue or hot pot.
Red Tsu and well crab (from Hokkaido)
Season: April to June
The Red Tsu and Well Crabs are different varieties from the Tsuwa Well Crab that will be introduced later, and I heard that the taste is slightly worse than the Tsuwa Well Crab, but the fresh Hokkaido Red Tsu and Well Crabs are more watery and the crab meat is sweet and juicy, so it is recommended to enjoy it as a raw food. The crab paste of Hongjin and Izu crab is also very delicious. Tsuwai crabs can also be caught, but they are rarely seen in the market.
Hairy crabs
Season: All year round (can be caught all year round at the origin of the season)
Hairy crabs are smaller and covered in hair than other species of crabs. Although the crab meat is not much, it is quite delicious, especially with a strong taste and a sweet taste of crab paste, you can mix crab meat and crab paste to enjoy, and it is also delicious with Western food such as Italian noodles or baked pork.
Hanasaki Crab
Season: July to September
The flower crab is covered with uneven long thorns, and the flower crab becomes red like a flower when cooked, and the catch is short and the catch is reduced, and it has recently been called a dream crab. Its meat is firm and sweet, and the crab meat miso soup, known as "iron cannon juice", is a superb product. The "Nemuro Crab Festival" is held every September at the Nemuro area, and many tourists come here because they can taste the flower crabs that come to the season.
<h1>Crabs from the San'in and Hokuriku regions</h1>
Tsuwai crab
Season: The sea north of Niigata Prefecture October 1 to May 31
The sea west of Toyama Prefecture is from November 6 to January 10 for female crabs and November 6 to March 20 for male crabs
The Tsuwai crab is a winter taste in the Sea of Japan, slightly smaller than king crab, and is characterized by slender crab legs, sweet flesh, and the original umami flavor of crab. We recommend that you taste simple seasoning dishes such as crab sashimi or hot pot with a sticky texture. The price of raw tsu and well crabs in the season is not cheap, and if it is the highest grade, it may cost more than 100,000 yen!! The more black crab leeches on the shell, the tighter and more delicious the crab meat becomes. Tsuwa well crab has been called differently from the previous place of origin and discharge port, in order to avoid confusion with imported varieties and very similar red and well crabs, now they will be branded with labels, although the name is different but belongs to the same species of Tsuwa well crab, the following will introduce you to various brands.
Pine leaf crab
Matsuba crab is the general name for male crabs caught on the side of the San'in and Japan Seas. Female crabs are called brood crabs and dorsal crabs.
Echizen crab
Echizen crab is a male crab caught in Fukui Prefecture and certified as yellow. The female crab is a fragrant box crab.
Inter-human crab
The crab is a male crab that disembarks at man harbor on the Tango Peninsula in northern Kyoto and is certified as green. The female crab is the Koppe crab.
Ghanaian crab and incense box crab
The male crab caught in Ishikawa Prefecture is the Ghanaian crab, the certification label is blue, and the female crab is called the incense box crab, and only here is the female crab branded.
※ Male crabs and female crabs have different names because of the different tastes, the meat of the female crab that will lay eggs has nutrients, while the crab meat of the male crab is fatter.
Red Tsu and Iwai Crab (From San'in and Hokuriku)
Season: September to June
The Red Tsu and Well Crab are similar species of Tsu and Well Crab and are very similar in appearance. It is characterized by the bright red color of the crab shell before cooking, the long catch period, and the low price compared to the earlier introduction of Tsuwa well crab. Female crabs are forbidden to be caught. The red tsu and ioi crabs caught in Kasumi Port in Hyogo Prefecture have been branded and called Kasumi crabs.
Crabs are open to fishing from around September and are the season for delicious crabs until May of the following year. Have you chosen the crab you want to taste? You are welcome to indulge in crab dishes with exceptional freshness at the markets and inns of your origin.
Source: I want to see the world