Seafood

Snow crab

ズワイガニ　ずわいがに　zuwaigani

Also known aszuwaigani

At its best in Jan, Feb, Mar, Nov, Dec

Snow crab (zuwaigani), Japanese seafood
Snow crab (zuwaigani) is at its best in Jan, Feb, Mar, Nov, Dec. It is in the market from Nov to Mar.

When it is at its best

Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec

In seasonAvailable

How to cook

Snow crab: Whole boiled crab

Whole boiled crab

Boiled in salted water and eaten as is.

Snow crab: Grilled crab legs

Grilled crab legs

Grilled in the shell; the aroma is wonderful.

Snow crab: Kani-suki (crab hot pot)

Kani-suki (crab hot pot)

Made into hot pot, finished with rice porridge.

Snow crab: Sashimi

Sashimi

Live crab chilled in ice water so the meat blooms.

How to choose

Heavy for its size, with a hard shell and all legs intact.

Storage

Boiled crab keeps two to three days refrigerated. Cook raw crab the same day.

Main areas

Good to know

Each region has its own brand name: Echizen-gani in Fukui, Taiza-gani in Kyoto, Matsuba-gani in the San'in area. The season runs from early November to late March.

Back to the calendar

At their best around the same time