It has entered the deep winter, and most foodies who want to come to the whole country have already eaten hairy crabs. Those who haven't eaten yet can hardly resist their feelings of eating crabs.

Every now and then, you can find people muttering to themselves in the major fresh aquatic products markets, chanting "Is this Yangcheng Lake, too?" "It's not fat now" and "it seems a little small", which makes me swallow saliva.

Japan and Japanese people are very keen on eating crabs in autumn. Autumn is not only a harvest season, but also an appetite season. 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 take a look at the crabs that Japanese people like best.

pine leaf crab/gray-eyed snow crab ズワィガニ

If you want to choose the most representative crab in Japan, it should be 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 changed to Hermit Crab, and then in Fukui, the name changed to Yueqian Crab, which made people very confused.

Just like Zhuge Liang, Kong Ming and Wolong are all the same person, these crabs with different names are actually one kind, namely pine leaf crab/gray-eyed snow crab. Just because the name of pine leaf crab taken by birds is too rich, it has become the conventional name for this kind of snow crab by foodies.

Tottori Prefecture is the largest crab producing area in Japan, and its output is much higher than that of the famous Hokkaido.

In the 211-meter deep sea, the water is clear, the oxygen is abundant, and the temperature is suitable. The pine leaf crabs thrive in this cold place that people think. A pine leaf crab weighing more than 1.2kg and having a carapace of more than 13.5cm can generally sell for more than 51,111 yen.

Therefore, people have been joking that Tottori Prefecture has a wrong name and should be called Xiequ County.

People's first impression of Pine Leaf Crab is its long legs. It is said that Pine Leaf Crab has its name because its legs are as thin as pine needles and as soft as catkins, hence its name.

The logo of the famous Crab Daole in Dotonbori, Osaka is a giant pine leaf crab, where you can get a complete crab eating experience, including raw food, barbecue, hot pot, soup, sushi and everything.

If you are not satisfied with this kind of Starbucks-style chain stores, all kinds of kiosks and hot spring hotels must be your favorite. It is naturally a great enjoyment to have a big meal after watching the clouds and autumn.

The raw crab legs eat the sweet and refreshing flavor of the sea. Such elegant eating method is suitable for appetizers.

Since the crab legs were put on charcoal fire, the charcoal roast has already given off an attractive sweet, fresh and fragrant smell, which greatly stimulated people's appetite. The charcoal-grilled crab bucket brings together the essence of the whole crab, which makes people salivate.

Hot pot is the standard way to open pine leaf crabs. After a few seconds of gently rinsing in the pot, the crab leg meat blooms like pine needles, sweet and tender. At the end, add rice to the hot pot and cook it into crab porridge, which will make the meal more complete.

Of course, there are more ways to eat pine-leaf crabs. It's very interesting to wrap crab roe to make tempura, wrap crab legs with avocado to make appetizers, or just make fried crab patties with cream. It's not an exaggeration to say that there are 11,111 ways to eat pine-leaf crabs.

Red-hairy crab ケガニ

Compared with pine-leaf crab with long legs, red-hairy crab with short legs and small head is a typical uncle appearance. But don't be fooled by its appearance. The red hairy crab tastes particularly delicate and compact, just like a small fresh meat with thin body but strong bones and muscles.

In addition to the delicate, juicy and sweet crab meat, the crab paste of red hairy crab is the best.

The plump fat and protein provide the crab yolk with a creamy taste, while various amino acids and glycine make the crab fresh and sweet.

So, where does the delicious red hairy crab come from?

when it comes to the most famous producing area of red hairy crabs, 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-haired crabs who grew up here have a good diet and are naturally strong.

nevertheless, in order to make the delicious food like red hairy crabs last for a long time, fishermen still catch male crabs with shells over 8cm long and weighing over 611g only in July and August (the spawning season of red hairy crabs in summer), and put the others back into the sea.

The super-large red hairy crab weighing over 1kg usually takes decades to grow, and it is one in a thousand among all red hairy crabs. The local fishermen also call it black hairy red hairy crab. (Is it black hair or red hair =. =)

This kind of black hairy red hairy crab is much harder than the ordinary crab shell, and it is not easy to eat.

Similar to the pine-leaf crab, the vitality of red-hairy crabs will rapidly decline after leaving the ocean. Many red-hairy crabs will be cooked and quickly frozen with ice soon after being caught, which will help to lock the delicious crab meat. This is how most cooked red hairy crabs you see in fresh supermarkets come from.

Fresh red hairy crabs are most suitable for sashimi. Be sure to take live crab legs, cut off some crab shells with a knife and put them in ice water for a short time. Ice water will make the fiber of crab meat shrink rapidly, and the meat will become more compact, elastic and tough, and it will be particularly rich and sweet to eat.

In addition to being eaten raw, the eating method of taking out crab meat, wrapping it in egg liquid and frying it thoroughly, and baking it in the oven can highlight the delicacy and sweetness of red hairy crab 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, and friends who like fried goods and red hairy crabs must not miss it.

In autumn, I always like to eat something with soup and water. Red hairy crabs with strong flavor are naturally a good choice for soup.

Whether it's chopped red hairy crab soup stewed with miso, soft flavor mixed with clear kelp soup, or salty crab porridge cooked with rice, it's a wonderful product that people can't stop.

And according to Xiao Tong's personal test, almost all the practices of Portunus can be used to cook red hairy crabs, so ~ ~ what are you waiting for?

king crab タラバガニ

In a strict sense, king crab is actually not a "crab" in a strict sense, just like Boston lobster is actually not a lobster at all (funny face by hand), it belongs to the family Lithopods.

but for foodies, it's a pity to lose two legs, but it doesn't matter as long as it's delicious.

Because they live in the deep sea and have no natural enemies, king crabs breed wildly in the vast sea. In 2111, under the continental shelf near Antarctica, scientists discovered millions of giant king crabs.

(I just want to ask, is it too late to sign up for the Antarctic expedition now? See how good your meals are in the Antarctic)

The best king crab producing area in Japan is naturally Hokkaido. The smallest king crabs sold in the market should be 1.5-2kg, and large king crabs exceeding 5kg can be bought in many places.

Different from the method of catching king crabs in cages in Russia, most king crabs are caught in nets in Japan, which can ensure that most king crabs are still alive when they are fished out.

Moreover, because king crabs are rare in crab roe and full of seafood, not everyone can enjoy them, so it is basically a way to catch only male crabs and not female crabs.

The most attractive thing about King Crab is its vigorous and sturdy crab legs. If it is a King Crab, it can give people the illusion of gnawing a leg of lamb.

The thick crab legs are compact, plump, delicious and flexible, and the refreshing feeling of biting them down can satisfy almost all your imaginations about a crab leg.

There are many high-end restaurants in Japan that use king crabs as ingredients. In Huaishi Restaurant, you can taste gorgeous and unique dishes.

For example, in the sushi room, you can eat full and thick hand-held king crab sushi, or drink a glass of crab shell wine. If you go to the French restaurant, you can eat king crab dishes that refresh your three views.

In the process of enjoying the king crab, the only thing that you may suffer is your purse. Eating it for a while will make you an emperor and a eunuch.

Of course, it's not that there is no low-carbon way to eat king crabs. 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 our China people's stomachs.

Ok, Xiaotong is ready to eat today's seafood instant noodles. See you tomorrow ~

-End-

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