Matsuba-gani (松葉がに:Matsuba crab)
Let’s not forget this Matsuba crab in the winter, Tottori.
Male crab(Zuwai-gani) with full of meat is called Matsuba crab in the area San-in(Tottori). It is called Echizen-gani(越前がに) in Hokuriku area.
Fishing season of Matsuba crab is from November to March usually.
A delicate flavour and freshness is in perfect harmony.
Matsuba crab has a hard shell and the claws are thick.
Wakaba-gani that grows up less and just caught after sheds its skin has very soft shell.
It is reasonable as well.
This is popular menu in the local people.
Female crab is called Oya-gani(親がに).
Oya crab in from November to March is full of roe.
It is very popular foods as home cooking that is added Oya crab in Misosiru(Japanese traditional soup).
Let’s try crab-suki(food served in the pot), crab-sashimi(raw fish), Yaki-crab(roasting dish), crab-Misoshiru(Japanese traditional food) in the home of Matsu-gani, Tottori!
Let’s enjoy Matsu-gani in season!
Crab meat is full!
Shabu-Shabu
(food served in the pot)
Parboil crabs in boiling water
You can eat crabs with Shabu-Shabu or in the pot.
But roasting crab is the best!!
Dip crab meat into the sauce.
No artificial flavors!
There is roasting dish at the picture on the bottom.
Choose what you like.
Tottori Matsu-gani is in season from Nov. to Mar.
If you visit at this time, why don’t you try Matsu-gani? :)
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