Savouring the snow crab

25 Jan 2019 in Food Culture

Prized as one of winter’s choice treats, the Japanese snow crab is a must for seafood fans!

crab

Crab-lovers are spoiled for choice in Japan – and particularly between November and March when zuwaigani snow crabs are allowed to be fished. This winter delicacy is known for its slim shape, long legs and succulent, umami-filled flavour.

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Snow crabs inhabit the coldest reaches of the Sea of Japan and are generally caught in the muddy depths of ports around the northern Prefectures of Honshu and on Hokkaido.

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For the tastiest zuwaigani, it’s essential to eat them soon after they’re caught. Look out for a whitish colour on the crab’s underbelly as a sure sign it’s packed with meat.

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sea-dish

The best way to prepare snow crab? Boil it whole to savour the delicate flavour in its purest form. Then add a dipping sauce of sweet vinegar. Or serve it with a Japanese favourite, kani-miso, a paste made from the crab’s innards.

At Hoshino Resorts KAI Kaga, the trademark dish is the creative shimenawa-mushi, snow crab steamed in a saltwater-soaked rope to make it plumper, juicier and more concentrated in umami.

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As part of the seasonal kaiseki menu, you can expect crab dishes aplenty: charcoal-grilled, fried, as raw sashimi or in a shabu-shabu hotpot with rice porridge.

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The resort’s crab cuisine has even been featured in the local edition of the famed Michelin guide.

And if you fancy learning more about crab cooking techniques, Hoshino Resorts KAI Kaga is running a special zuwaigani cuisine course until March 10, 2019.

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