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 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 take a look at the crabs that the Japanese love most, 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 the Pine Leaf Crab, but in Kyoto, its name became the Hermit Crab, and then in Fukui, the name became the Yueqian 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. Just because the name of pine leaf crab in Tottori is too rich, it has become a conventional name for this kind of 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 abundant and the temperature is suitable. The pine leaf crabs thrive in this cold place that ordinary people think. A crab with a weight of more than 1.2kg and a carapace of more than 13.5cm can generally sell for more than 50,000 yen.
Therefore, people have always joked that Tottori Prefecture has a wrong name and should be called Xiequ County.
The long legs of the pine leaf crab should be people's first impression of it. It is said that the reason why the pine leaf crab has its name is also because its crab legs are as thin as pine needles and as soft as catkins, hence its name.
Osaka Dotonbori's famous Crab Daole is marked by a giant pine leaf 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 kind of Starbucks-style chain stores, then 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.
What raw crab legs eat is the sweet and refreshing taste of the sea. Such an elegant way of eating is just suitable for appetizers.
Since the crab legs were put on charcoal fire, charcoal roasting has already 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 salivate.
Hot pot is the standard way to open pine leaf crab. 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 is very interesting to wrap crab roe to make tempura, remove crab legs and wrap them with avocado to make appetizers, or just make fried crab patties with cream. It is not an exaggeration to say that pine-leaf crabs have 10,000 ways to eat.
Red hairy crab
Compared with the pine leaf crab with long legs, the 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 a must.
The plump fat and protein provide the crab yellow with a creamy and rich 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, 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-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 8 cm long and weighing over 600g only in July and August (the spawning season of red hairy crabs in summer), and put others back into the sea.
However, the super-large red hairy crab, which weighs more than 1kg, usually takes decades to grow, and it is one in a thousand in all red hairy crabs. 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 the red hairy crab will rapidly weaken after leaving the ocean. Many red hairy crabs will be cooked and quickly frozen with ice soon after being caught, which can 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 the crab legs of live crabs, cut off some crab shells with a knife and put them in ice water for a short time. Ice water will make the fibers 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.
In addition to eating it raw, the eating method of removing crab meat, wrapping it in egg liquid and frying it thoroughly, and then 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 reveals a full 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 rich flavor are naturally a good choice for soup.
Whether it's red hairy crab soup stewed with chopped red hairy crabs and miso, or soft flavor interwoven 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, the king crab is actually not a "crab" in a strict sense, just as Boston lobster is not a lobster at all (manual funny face), it belongs to the stone crab family.
However, for foodies, it is a pity to lose two legs, but it doesn't matter as long as it is delicious.
Because they live in the deep sea and have no natural enemies, king crabs breed wildly in the vast sea. Under the continental shelf near Antarctica in 20 1 1, scientists 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 good your food is in the Antarctic)
The best king crab producing area in Japan is naturally Hokkaido. King crabs sold in the market have the smallest size of 1.5-2kg, and large king crabs over 5kg can be bought in many places.
Different from the method of catching king crabs in cages in Russia, most of the king crabs in Japan are caught in nets, which can ensure that most of the king crabs are still alive when they are fished out.
Moreover, because the king crab has less crab roe and full of seafood, not everyone can appreciate it, so it is basically the way to catch only the male crab and not the female crab.
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, full, delicious and flexible, and the refreshing feeling of biting down can almost satisfy 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 house, you can eat full and thick 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 you may suffer is your purse. Eating these for 20,000 to 30,000 yuan may make you an emperor and a eunuch.
Of course, it's 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 our China people's stomachs.
Ok, Xiaotong is ready to eat today's seafood instant noodles. See you tomorrow ~
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