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Crab season is officially here, with the start of the snow crab fishing season beginning off the Sea of Japan last week. The snow crab, or zuwaigani, is a much-loved winter delicacy by the Japanese. Other popular types of crabs include the hairy crab and taraba crab. The season lasts till around March next year.
AS SASHIMI
As with all things fresh in Japan, snow crab is best savored raw with soy sauce or ponzu (a citrus-based sauce). However, as crab has to be handled very carefully in order to be served raw, this is not always available at restaurants.
BOILED IN A HOTPOT
Another popular way is to boil the crabs in a hotpot, either on its own or as part of a mixed hotpot, which will lend a sweetness to the resulting broth.
GRILLED
For many, the aroma of grilled crab wafting in the air is irresistible. As the crab meat is already flavorsome, no additional sauce or seasoning is necessary. Just enjoy the natural juices of this tasty crustacean!
SHABU-SHABU
Another popular way is to briefly blanch the snow crab legs in hot soup in shabu-shabu style.
CRAB MISO
While the flesh of the crab is tasty, many a crab fan will tell you that the best part of the crab lies in its “miso”, or a greyish-green mix paste which is a mix of internal organs. It has a creamy texture and flavor perhaps best described as close to that of uni (sea urchin).
MISO SAKE
To round off the crab feast, pouring hot sake into the crab shell to result in a complex flavorsome brew is a must try! Boiling the sake in the shell crab to extract more of the essence of the crab and miso is highly recommended.
About Shun:
Shun (旬) translates directly into “season”, but strictly speaking in Japan refers to the ten days in which a food (be it a fruit, vegetable, fish or dish) is deemed to be at its tastiest and best period in which it is to be eaten. 季節（kisetsu), which also translates into “season”, refers to six periods within each season (spring, summer, autumn, winter), according to the solar calendar in which a change in the season is deemed to occur – an indication of the Japanese sensitivity to changes in the weather and climate, and its impact on crops and catches of the day. 「A Taste of Sh旬n」aims to bring you the freshest and best harvests, catches and dishes of the day.
