Japan is known for its fresh and delicious seafood, and one type that is especially popular with both locals and tourists is crab (カニ, kani). Crabs are so beloved in Japan that locals eat the entire body, ensuring that no part goes to waste. This includes the brains, called kanimiso (カニ味噌) in Japanese.
Crabs in Japan are eaten in a variety of ways, such as steamed, boiled, grilled, as sashimi, or in nabe. Their price also differs depending on the type of crab, size, amount of crabs caught, and the season. For instance, winter, in particular New Year’s, is a popular time to enjoy crab, which drives up the price.
Four main types of crab are found in the waters surrounding Japan, which are considered the “Four Great Crabs of Japan” (日本四大カニ, nihon shidaikani). In this article, I’ll share what you should know about each of these crabs when deciding which to enjoy in Japan.
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King crab (タラバガニ, tarabagani)
As suggested in its name, King crabs are quite large. In fact, when stretched out their legs can reach a width of one meter long!
King crabs are considered one of the most opulent crabs in Japan for their delicate yet juicy taste as well as their firm texture. This hermit crab is caught in the cold waters surrounding Hokkaido from November to March. However, most king crab sold in Japan is from Canada and Russia, making domestic king crab quite rare and therefore expensive. These crabs will set you back about 10,000 yen per kilogram.
The most popular way to enjoy this crab is grilled, steamed, or in shabu shabu. However, unlike the other types of crab, the kanimiso is not typically served since it gets damaged easily.
For the freshest king crab, ensure that the legs don’t feel too soft.
Snow crab (ズワイガニ, zuwaigani)
Snow crabs are known for their long and slender legs and smooth shells. Their name in Japanese, zuwaigani, comes from the word ‘suwai’, which means branch, as their legs resemble a branch from a tree.
Similar to king crabs, snow crabs are in season from November to March and are known for their sweet taste and fluffy texture. Snow crabs are caught in waters across Japan.
There are many types of “brand crabs” (burando gani, ブランド蟹) in Japan, which are types of male snow crabs regulated in terms of where they are caught and their size. One example is Matsuba crab, considered one of the most famous and caught in the waters around Shimane Prefecture, Tottori Prefecture, Hyogo Prefecture, and Kyoto Prefecture.
Other brand crabs include Echizen crab from Fukui Prefecture, Kano crab, Hokkai Matsuba crab from Hokkaido Prefecture, and Seiko crab. Each has its own unique taste and also fetches a higher price than non-brand snow crabs. On average, snow crabs cost anywhere from 3000 yen to 6000 yen per kilogram.
Crabs with bright red shells are considered the freshest and are best served boiled, in nabe, or as sashimi.
Hairy crab (毛ガニ, kegani)
As the name implies, hairy crabs have small hairs covering their shell. Their legs are also shorter compared to other crab varieties.
This type of crab is available throughout the year around Hokkaido Prefecture and Iwate Prefecture, although drift ice in Hokkaido’s waters makes it difficult to catch from December to February. They cost about 4000 to 10,000 yen per kilogram.
Since the legs of hairy crabs are small, there isn’t much meat so people prefer the rich taste of the kanimiso after boiling the crab.
To find the best hairy crabs, look for ones that are heavier than they appear and have red or white shells with no black spots.
Hanasaki crab (花咲ガニ, hanasakigani)
Hanasaki crab is found in Hokkaido’s waters in Kushiro and Nemuro from July to September. Their appearance is quite similar to king crabs; however, hanasaki crabs have a much spikier shell that turns bright red when boiled.
It has chewy and sweet flesh and is the most affordable of the four types of crab covered in this article. These are also known as “phantom crabs” since they are found in a limited area, making them difficult to catch in large quantities.
There seem to be different theories regarding where the name “hanasaki” came from. One is that since hanasaki means “blooming flower” in Japanese, it is in reference to its color, which is likened to a red flower in bloom when boiled. Some other people believe that these crabs are caught in large quantities in Hokkaido’s Hanasaki Peninsula.
Smaller and heavier Hanasaki crabs are considered the freshest and are best eaten boiled, grilled, or steamed. Female Hanasaki crabs also fetch a higher price than males because they contain eggs, which are considered delicious. Therefore, expect to pay about 5000 yen to 10,000 yen per kilogram.
Where to Enjoy Crab in Japan
Depending on the season, you can enjoy a full-course crab dinner at various restaurants and ryokan in Japan. Restaurants and ryokan are most likely to serve Japanese crab during winter, especially in prefectures famous for crab such as Hokkaido, Ishikawa, Hyogo, Tottori, and Fukui.
Unsurprisingly, Hokkaido is the best destination to have freshly caught crab throughout the year.
One popular chain restaurant that serves crab all year round is Kani Dōraku, which has branches across Japan including Tokyo, Osaka, and Kyoto.
Kay is a Canadian freelance translator and writer who has been in Japan for more than a decade. Having lived in the Chugoku, Kanto, and now the Kansai regions, she hopes to share their various local cuisine on JFG.
She also writes about her experiences being a mother in Japan on her website, Tiny Tot in Tokyo.