Indulge in Crab - Japan's Ultimate Winter Luxury Food!

Crabs are an iconic wintertime flavor in Japan. Prefectures particularly famous for their crabs include Hokkaido, Ishikawa, Fukui, and Tottori.

The three main types of crab available in Japan in the winter are snow crab, red king crab, and horsehair crab. Below are details on each, including when they are in season, their appearances, flavors, and recommended ways to cook them.

・Snow Crab
Snow crabs have a leg span of 70–80 centimeters and are caught mainly in the Sea of Japan. Male crabs are bigger and are in season between November and March. While generally called zuwaigani in Japanese, they are known by different names, such as Matsubagani and Echizengani, depending on where they are caught, and they tend to be more expensive if they are sold under the brand name of an area famous for them. They can be enjoyed cooked in a variety of different ways, such as boiled in salt, grilled, and as tempura.

・Red King Crab
Red king crabs are in season twice a year, but they are particularly meaty and flavorful between November and February. Their body shell is generally about 25 centimeters, and their legs span more than 1 meter. They can be found in cold seas, with Hokkaido being a particularly famous producer. They are characterized by their dense meat and can be enjoyed boiled in salted water, as kani shabu (introduced below), or sauteed in butter.

・Horsehair Crab
Horsehair crabs are in season in the middle of winter, between December and February. Horsehair crabs are caught all across Hokkaido, which faces the Sea of Okhotsk. The female crabs lay eggs from April onwards, so they are particularly popular in March when they are full of eggs. Horsehair crabs are best prepared by being boiled in salted water to enjoy their sweet, rich flavors.

This section will introduce kani miso (crab innards), a delicacy common in crab restaurants, as well as some other recommended crab dishes.

・What Is Kani Miso?
Kani miso is the crab organ that functions similarly to the human liver and pancreas. It has a rich flavor and is commonly grilled in the shell and eaten with boiled or grilled crab meat. This combination goes particularly well with sake. The kani miso that is served is often from snow or horsehair crabs, and the kani miso of red king crab is rarely available as it is fatty and tends to disappear when boiled.

・Simple Cooking Methods: Boiled/Steamed Crab, Grilled Crab
Simple cooking methods such as boiling in salted water and chargrilling are great for enjoying the natural flavors of fresh crab. When crab is boiled in salted water, it is salted evenly throughout, so the umami flavors are enhanced. Steaming, on the other hand, is best for enjoying the natural aroma of crab. When the crab is prepared with simple methods, it is often eaten with the kani miso mentioned above or served with kanisu. Kanisu is a vinegar-based condiment with a mellow sweetness that elevates the sweet umami flavors of crab meat.

・Kani Nabe
Kani nabe is a hotpot dish prepared by simmering crab, vegetables such as cabbage and scallions, mushrooms, and tofu in a stock made from bonito flakes and kombu (kelp). It is eaten dipped in ponzu, which is soy sauce mixed with citrus juice. Snow crab, which has sweet and delicate meat, is best suited for kani nabe. The flavors of the crab also seep out into the soup, so making zosui (rice porridge) by adding rice to the soup after finishing is recommended.

・Kani Shabu
This is also a hotpot dish with similar ingredients, but the crab is briefly dipped raw into the soup rather than being simmered. Sweet and tender snow crab and plump, meaty red king crab are best suited for kani shabu. This is a great way to enjoy fresh crab meat cooked to your preferences.

Kaniman is a crab specialty restaurant that serves course meals of rare giant snow crabs. The [Koki Course] (23,000 JPY) is a wonderful way to enjoy ten different crab dishes prepared in a variety of ways, including as an appetizer, kani miso, sashimi, kani shabu, sauteed in butter, tempura, steamed, grilled, and zosui. With these, you can thoroughly savor the sweet flavors of giant snow crab.

The kani miso is made from fresh crab and has no unpleasant odors. It can be eaten as-is to enjoy its rich, full taste, but it also goes well with the variety of dishes that are served one after another. It acts as a great accent that enhances the flavors of the sweet crab meat.

All seating is in private rooms, similar to a ryokan (traditional Japanese inn), with various room sizes that can accommodate anywhere from 2-4 to even 50 people. There are children's seats and menus available upon request, so you can comfortably take the whole family.

The restaurant is about 15 minutes by car from Uji's popular sightseeing spot, Byodoin, which is also a World Heritage Site, so why not visit after seeing the sites?

This restaurant serves freshly caught crab procured directly from Wakkanai, the northernmost point of Japan. The horsehair crab, snow crab, and red king crab were nurtured in the cold Sea of Okhotsk, which is known for its drift ice. The crabs are distinguished by their concentrated umami flavors and can be enjoyed in a variety of different ways, such as boiled in salted water, grilled, or as sashimi.

The recommended menu item is the [Grilled Luxurious Crab Set] (19,800 JPY), which is a wonderful way to enjoy fresh, seasonal crab. There are several other dishes to enjoy the flavors of Hokkaido's delicious food, such as grilled fresh seafood, which includes vegetables and other seafood procured directly from fishery companies.

At this restaurant, you can enjoy local alcohols from Hokkaido along with the crab, such as Kokushi Muso from the Takasago Shuzo brewery, Kunimare from Japan's northernmost brewery, and Hokkaido Kiyosato Shochu.

While the restaurant serves luxurious crab, the interior has a chic izakaya (Japanese pub) feel. It also has counter seating, so single guests can also freely visit.