Kani 蟹

Crab is prized in all sorts of dishes beyond sushi. It is a fellow decapod crustacean, related to shrimp rather than simply evolved from shrimp. Still, the family resemblance is easy to spot: both turn red when boiled, and they share traits such as common allergens.

The representative crabs eaten in Japan include red king crab, snow crab and horsehair crab, while sushi restaurants mainly serve red king crab and snow crab.

Most crab sushi is made with boiled leg meat placed over the rice. It has crab's particular sweetness and aroma, an extremely tender texture, and that indescribable fragrance that makes the table go quiet for a second. What a happy thing.

Hokkaido is a famous production area in Japan, and because many crabs live in cold seas, imports from places such as Russia and the United States also support the domestic supply.

Origin: Hokkaido Season: Winter