Taste & Texture
Delicate sweet fiber-textured meat with rich umami 'kani-miso' (hepatopancreas). Zuwai offers subtle sweetness; tarabagani provides thick legs and volume; kegani features rich miso. Versatile — boiled, grilled, hotpot, sushi
Season
How to Choose
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Heavy shell that holds its shape when held upside-down.
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Boiled crab should have vivid red shell and firm leg joints.
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Avoid dark spots or moldy smell.
How to Store
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Boiled crab: 2-3 days refrigerated; about 1 month frozen (no re-freezing after thawing).
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Live crabs should be boiled promptly.
Nutrition Facts
ENERGY CONTENT
59
KCAL
Source: Standard Tables of Food Composition in Japan (8th ed.) 2020
Top Landing Prefectures
Map data: National Land Numerical Information (MLIT Japan)
Source: MAFF Marine Fisheries Production Statistics (wild catch) (2023)
Top 5 Prefecture Production Trends (2018-2023)
Consumption Ranking
National Average (annual spending per household)
Source: Statistics Bureau Family Income and Expenditure Survey (2024, two-or-more-person households, prefectural capital cities)