Hokkaido Crab (Kani) Guide
Hokkaido is Japan's undisputed capital for premium crab, fished from the icy waters of the Sea of Okhotsk and Pacific Ocean. During the cold winter months, crabs develop sweet, plump meat and rich roe, making them a highly prized culinary delicacy enjoyed boiled, grilled, or in hotpots.
Popular Varieties
Tarabagani (King Crab)
The giant king of crabs, prized for its massive, thick legs filled with sweet, firm meat.
Zuwaigani (Snow Crab)
Known for its long, slender legs and delicate, sweet-flavored meat, excellent in hotpots or shabu-shabu.
Kegani (Horsehair Crab)
A smaller, spiky crab famous for its incredibly sweet meat and rich, buttery tomalley (crab paste).
Hanasakigani (Hanasaki Crab)
A rare, spiky crab caught off the Nemuro coast that turns bright red when boiled, featuring an intense shrimp-like flavor.
Dining Etiquette & Rules
- Use the provided crab pick (kani-bo) and kitchen shears to extract the meat from the shells efficiently.
- Do not throw crab shells back into the shared dishes; place them on the designated discard plate.
- Eat the tomalley (crab paste) inside the main shell directly or mix it with hot rice and a drop of soy sauce.
Visit Sapporo's Nijo Market or Otaru's Sankaku Market in the morning. Many seafood vendors will let you select a live crab, steam it on the spot, and serve it to you fresh.