Matsuba crab is a prized delicacy in Japan, especially along the Sea of Japan coast. Known for its sweet and tender meat, it is a favorite during the winter months. Whether steamed, boiled, or served in hot pots, Matsuba crab offers a unique taste that reflects the rich seafood culture of Japan. In this article, we’ll explore the various ways locals enjoy the Matsuba crab, its significance in Japanese cuisine, and why it’s a must-try for seafood lovers. Keep reading to learn more!
What is Matsuba crab?
Matsuba crab refers to male snow crab caught in the San’in region, though it has different names depending on the location, such as “Echizen crab” in Fukui Prefecture and “Kanon crab” in Ishikawa Prefecture. These varying names reflect regional efforts to brand their crabs with unique identities, highlighting competition and pride among fishing grounds. The Matsuba crab fishing season runs from early November to March 20th each year. Known for its delicate, sweet meat, locals considered this a luxury delicacy in Japan. The crab’s name comes from its long legs, which resemble the slender branches of pine trees (松, matsu). It is a highly prized variety of snow crab found along the coast of the Sea of Japan, especially in the Tottori and Hyogo prefectures.
Matsuba Crab Day
The Tottori Prefecture Matsubagani Promotion Council declared the fourth Saturday of November as “Matsubagani Day,” hosting events at the fishing ports of Tottori City and Iwami Town, where they harvest crabs.
Matsuba crab History
The name “snow crab” likely comes from “swaegani,” meaning “tree branch.” Its thin, straight legs resemble tree branches. Different regions call this crab by various names. In Sanin, it’s “matsuba-gani.” Fukui Prefecture names it “Echizen-gani.” Kyoto residents call it “Maiza-gani.” These names refer only to male crabs. Females are smaller and called “oya-gani” in Sanin. People use female crabs in dishes like crab soup. Recently molted males are “wakamatsuba-gani” or “mizu-gani.” Their shells are soft and water-rich. These crabs offer an affordable option. The name “matsubayagani” has two possible origins. It might come from legs resembling pine needles. Or perhaps fishermen grilled them with pine needles.
How to eat and cook?
You can eat crab in various ways, such as boiled, in crab sukiyaki, porridge, or grilled. Fresh crab also makes a delicious sashimi with its creamy texture and unique sweetness. In addition to the meat, you can enjoy crab roe as a delicacy. Female crabs, known as “oya gani” (parent crabs), are small and affordable. You can boil them to enjoy the roe and eggs, serve them in miso soup, or cook them with rice to create a true Tottori home-style dish.
FAQ
- What are the characteristics of Matsuba crab?
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It is characterized by its legs packed with meat, a firm texture, and sweetness. Due to the long fishing ban, it has been able to feed and grow sufficiently, resulting in a high-quality flavor.
- What is the best way to cook Matsuba crab?
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It can be enjoyed boiled, grilled, or as sashimi. The grilling is especially important, and care must be taken not to overcook it.
Matsuba crab Restaurant
Matsubagani Sengyoya (鮮魚屋 松葉ガニ)
They carefully select high-quality Matsuba crab and Seko crab from over eight ports in the home of the crabs, Tottori, and Hyogo prefectures! We deliver fresh and delicious crabs at ” port prices ” from a “fresh fish shop” directly connected to Tottori Port.
Final Thoughts
In conclusion, Matsuba crab is a true Japanese treasure, offering a rich, sweet flavor that captures the essence of the country’s coastal seafood. Whether you’re enjoying it in a traditional hot pot or as fresh sashimi, the experience is sure to delight your taste buds. If you ever find yourself in Japan, be sure to seek out Matsuba crab and savor this exquisite delicacy for yourself. Don’t miss the chance to try it—it’s an unforgettable part of Japan’s culinary heritage!
If you love the delicate flavors of Matsuba crab, be sure to explore other seafood delicacies in Japan, like fresh sashimi, succulent uni (sea urchin), or melt-in-your-mouth toro (tuna belly)—each offering a unique taste of the sea that you won’t want to miss!
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