Hanasaki crab
Hanasaki crab (Hanasaki-kani: はなさきがに)
Best seasons
- Jan.
- Feb.
- Mar.
- Apr.
- May
- Jun.
- Jul.
- Aug.
- Sep.
- Oct.
- Nov.
- Dec.
Specialty areas.
Hokkaido (Nemuro-shi)
Recommendation.
The Japanese name of the crabs refers to where they are caught, in the Hanasaki port area of the city of Nemuro. It is also said that the name is derived from the boiled crab's color ? like that of a red flower. The crab is also sometimes called konbu (kelp) crab, because of the area's kelp harvest. Boiled in salt water or grilled: The meat of the crab tastes sweet, and the kanimiso (crab guts) can be eaten as well. Teppojiru or Kanijiru: Miso soup cooked with hanasaki crab caught in the Hanasaki port area of the city of Nemuro, Hokkaido. Kanimeshi: A dish widely known as box meals sold at local railway stations, featuring seasoned rice topped with crabmeat. Kanisabu: Shabu-shabu (hot pot dish) including crab.