From time to time, you will find people muttering in the major fresh aquatic products markets, chanting "Is this Yangcheng Lake, too?" "I'm not fat now" and "it seems a little small", which made me swallow.
Japan and Japanese people like eating crabs in autumn very much. Autumn is not only the season of harvest, but also the season of appetite. After the hot summer with poor appetite, soaking in hot springs, enjoying autumn leaves and tasting autumn crabs have become one of the highest enjoyment in this season.
Next, let's quickly pick up our rice bowls and chopsticks, and let's see the Japanese favorite crabs and how they taste.
Pine leaf crab/gray-eyed snow crab
If you want to choose the most representative crab in Japan, you should be the pine leaf crab. But its name has always been a mystery.
In Tottori, Shimane and Hyogo, it was called pine leaf crab, but in Kyoto, its name became hermit crab, and then in Fukui, its name became Qian Yue crab, which made people very confused.
Just like Zhuge Liang, Kong Ming and Wolong are all one person, these crabs with different names are actually one kind, that is, pine leaf crab/gray-eyed snow crab. It is only because the names of pine leaf crab in Tottori are too rich that it has become the customary name of this snow crab.
Tottori Prefecture is the largest crab producing area in Japan, and its output is much higher than that of the famous Hokkaido.
At the depth of 200 meters, the water quality is clear, the oxygen is sufficient and the temperature is suitable. Pine crab thrives in this cold place that ordinary people think. A crab weighing more than 1.2kg and having a shell of more than 13.5cm can generally be sold for more than 50,000 yen.
Therefore, people have been joking that the name of Tottori County is wrong, and it should be called Xiequ County.
The long legs of pine crab should be people's first impression of it. It is said that the pine leaf crab has its name because its legs are as thin as pine needles and as soft as catkins, hence its name.
Osaka Dotonbori's famous crab road music is marked by giant pine crab, where you can get a complete crab eating experience, including raw food, barbecue, hot pot, soup and sushi.
If you are not satisfied with this Starbucks-style chain store, then all kinds of kiosks and hot spring hotels must be your favorite. Watching the clouds and enjoying a big meal after autumn is naturally a great enjoyment.
Raw crab legs eat the sweet and refreshing taste of the sea. This elegant way of eating is just right for appetizers.
Since crab legs were put on charcoal fire, charcoal roast has given off an attractive sweet, fresh and fragrant smell, which greatly aroused people's appetite. The charcoal-grilled crab bucket brings together the essence of the whole crab, which makes people drool.
Hot pot is the standard way to open pine crab. After gently rinsing in the pot for a few seconds, the crab leg meat blooms like pine needles, sweet and tender. Finally, add rice to the hot pot and cook it into crab porridge, which will make the meal more complete.
Of course, there are many ways to eat pine crab. It's very interesting to wrap crab roe in tempura, remove crab legs and wrap avocado as appetizer, or directly make fried crab patties with cream. It is no exaggeration to say that there are 10,000 ways to eat pine crab.
Red Chinese mitten crab
Compared with the pine crab with long legs, the red hairy crab with short legs and small head is a typical uncle. But don't be fooled by its appearance. Red hairy crabs are particularly delicate and firm to eat, just like a small fresh meat with a thin body but strong bones and muscles.
In addition to the delicacy, juiciness and sweetness of crab meat, the crab paste of red hairy crabs is also a must.
Full fat and protein provide creamy taste and rich taste for crab roe, while various amino acids and glycine make crab fresh and sweet.
So, where does the delicious red hairy crab come from?
Speaking of the most famous origin of red hairy crabs, of course, Hokkaido is the only place. The excellent water quality, abundant phytoplankton and organisms and low water temperature in the waters near Hokkaido provide a unique environment for the growth of red hairy crabs. The red hairy crab that grew up here has a good diet and is naturally strong.
Nevertheless, in order to make the delicious taste of red hairy crabs last for a long time, fishermen still catch male crabs with a shell length of more than 8 cm and a weight of more than 600 g only in July and August (the spawning season of red hairy crabs in summer), and release other crabs into the sea.
However, super-large red hairy crabs weighing more than 1 kg usually take decades to grow up, and it is one in a thousand among all red hairy crabs. Local fishermen also call it black hairy red hairy crabs. Is it black hair or red hair = =)
This kind of black hairy red hairy crab is much harder than ordinary crab shells, and it is not easy to eat.
Similar to the pine leaf crab, the vitality of the red hairy crab will decrease rapidly after leaving the ocean. Many red hairy crabs will be cooked soon after being caught and quickly frozen with ice, which can help lock in delicious crab meat. Most of the cooked red hairy crabs you see in the fresh supermarket come from this way.
Fresh red hairy crabs are most suitable for sashimi. Be sure to take the crab legs of live crabs, cut off some crab shells with a knife and soak them in ice water for a short time. Ice water will make the fiber of crab meat shrink rapidly, and the meat quality will become more compact, elastic and tough, and it will be particularly rich and sweet to eat.
Besides eating it raw, removing crab meat, wrapping it in egg liquid, frying it thoroughly, and baking it in the oven can highlight the delicacy and sweetness of red hairy crabs to the greatest extent, so crab meat cream cola cake is also one of people's favorites.
This kind of coke cake is full of local flavor. Friends who like roasted seeds and nuts and red hairy crabs must not miss it.
In autumn, I always like something with soup and water. Red hairy crabs with rich fragrance are naturally a good choice for soup.
Whether it is red hairy crab soup stewed with chopped red hairy crabs and miso, or soft flavor mixed with clear seaweed soup, or salty crab porridge cooked with rice, it is a wonderful product that people can't stop.
And according to the children's personal experiments, almost all the practices of Portunus can be used to cook red hairy crabs, so ~ ~ what are you waiting for?
タラバガニ king crab
In a strict sense, the king crab is actually not a "crab" in a strict sense, just like Boston lobster is not a lobster at all (manual funny face), it belongs to the family Lithopods.
However, for foodies, it is a pity to lose two legs, but it doesn't matter as long as it is delicious.
Because of living in the deep sea and having no natural enemies, king crabs breed wildly in the vast sea. 20 1 1 Under the continental shelf near Antarctica, scientists have discovered millions of giant king crabs.
I just want to ask, is it still too late to sign up for the Antarctic expedition? See how delicious your food is in the Antarctic)
The best king crab producing area in Japan is naturally Hokkaido. The smallest king crab sold in the market is 1.5-2kg, and more than 5kg of king crab can be bought in many places.
Unlike the method of catching king crabs in cages in Russia, most king crabs in Japan are caught in nets, which can ensure that most king crabs are still alive when they are fished out.
Moreover, because the king crab has less crab roe and more seafood, not everyone can enjoy it, so it is basically a way of catching only the male crab and not the female crab.
The most attractive thing about the king crab is its strong crab legs. If it is a king crab, it will give people the illusion of eating a leg of lamb.
The thick crab legs are firm, full, delicious and flexible, and the refreshing feeling of biting can satisfy almost all your imagination of a crab leg.
Many high-end restaurants in Japan use king crabs as ingredients. In Shi Huai Restaurant, you can taste gorgeous and unique dishes.
For example, in the sushi house, you can eat full and thick king crab sushi or drink a glass of crab shell wine. If you go to a French restaurant, you can eat king crab dishes that refresh your three views.
In the process of enjoying the king crab, the only thing you may lose is your wallet. 20 thousand to 30 thousand yuan to eat these may make you an emperor and eunuch.
Of course, it is not that there is no low-carbon king crab to eat. Buy a king crab in a fresh supermarket, slice the thigh and steam it with garlic vermicelli. This wonderful seafood method may be more suitable for China people's stomachs.
Ok, Xiaotong is ready to eat instant noodles with seafood today. See you tomorrow ~
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