Japan is a paradise for seafood lovers, with its bustling sushi markets in Tokyo, delectable specialties in Hokkaido, and diverse seafood offerings across the country. While fresh seafood bowls, blue fin tuna sashimi, and grilled octopus are perennial favorites, winter in Japan highlights a special culinary treat: crabs.
Crab dishes are especially revered in western Japan, where they are not just food but a passion. Numerous restaurants there specialize in crab, attracting visitors from far and wide eager to indulge in this seasonal delicacy. During the New Year and other festive holidays, crab is a common feature at family gatherings, where everyone comes together to enjoy shared meals and celebrate the season.
Crab dishes of Japan
Matsuba crab is the name given to male snow crabs harvested in the San'in region of Tottori, Japan, while female snow crabs are known as "Seko" or "Koppe." Different areas in Japan have unique names for these crabs based on their location; for instance, in Kyoto, they are called Tsuiyama or Taiza crab, and in Fukui, they go by Echizen crab.
These crabs are categorized differently depending on their region and gender. Most snow crabs are part of the Xanthidae family, but in some areas, snow crabs from the Oregoniidae family are also called Matsuba crabs. You can recognize a Matsuba crab by its ten clawed feet, long slender legs, and a shell that is notably small in proportion to its body.
Caught primarily around Oki Island in Shimane Prefecture from November to March, Matsuba crabs are celebrated, even having their own annual Matsuba Crab Day.
The best places to enjoy these crabs are at Tottori Harbour in Tottori City and Sakaiminato. Locals might debate which area’s crabs taste better, but both locations are renowned for their delicious Matsuba crabs.
Matsuba Crab
Tottori, known for its vast sand dunes, is also a treasure trove of nature and culinary delights in Japan. It's particularly famous for its seafood, notably the Matsuba crab, a prized winter delicacy.
Situated along the Sea of Japan, Tottori Prefecture boasts the largest catch of crabs in the country, surpassing even Hokkaido. According to 2021 data from the Ministry of Agriculture, Forestry and Fisheries, Tottori hauls in more than double the crab compared to other regions.
The Matsuba crab, an adult male snow crab, is harvested from November to March. The season kicks off with Matsuba Crab Day, celebrated at the Tottori docks. These crabs are a favorite winter food, often paired with sake or rice, savored for their rich flavors derived from the plankton-abundant waters of the region. The sparse rocky seabed in their habitat contributes to their distinctively slender legs.
Matsuba crab is recognized as a premium grade of crab and has its own quality ranking. The Itsukiboshi, known for being one of the largest and most meat-packed varieties, stands at the pinnacle of this classification. Tottori takes immense pride in this variety, known for its meaty legs and vibrant color. Each November, the first auction of these crabs can fetch prices as high as 1 million yen, making headlines for their luxury status.
Crab enthusiasts from across Japan flock to Tottori to indulge in this celebrated crustacean, making it a highlight of the culinary calendar in this region.
Crab Market in Tottori Harbour
The Matsuba crab, renowned for its exceptional taste, thrives in the ideal conditions provided by the Sea of Japan. This area, particularly off the north end of Tottori, features pristine waters and great depths, creating a perfect habitat for these crabs. The cold temperatures and consistent salt levels at depths over 300 meters help the Matsuba crab develop its signature long, meat-packed legs, nourished by the rich organic material they consume.
Crab fishing season in Japan peaks in the winter, from November to March, specifically for Matsuba crab, one of the country’s most esteemed varieties. To sustain future populations, regulations are in place to release smaller crabs back into the sea to allow them to grow.
The best way to savor Matsuba crab is by cooking them fresh, ideally alive, to preserve their natural, rich flavors. Among the adventurous ways to enjoy Matsuba crab, one popular method includes a technique inspired by the anime "Konosuba," where sake is poured into the crab’s shell, then heated until the sake bubbles, mingling the flavors wonderfully.
Matsuba crab can be enjoyed in various styles including hot-pot (nabe), boiled, as sashimi, in miso soup, grilled, and more. Boiling is a favorite preparation method, but enjoying them in dishes like sukiyaki, porridge, or grilled brings out different aspects of their flavor. Freshly served as sashimi, Matsuba crab offers a syrupy texture and a distinct sweetness, while the kani-miso, or crab innards, provide a unique taste that’s becoming increasingly popular.
Matsuba Crab Sashimi
The female snow crab, known as sekogani, is smaller and more affordable. A typical dish in Tottori homes involves boiling sekogani and savoring it with miso soup and seasoned rice, capturing the essence of local cuisine.
Tottori offers numerous dining options where both locals and visitors can enjoy this celebrated crustacean, making it a must-try for seafood aficionados visiting the region.
Tottori
During the winter, Kinosaki Onsen transforms into a celebrated destination for Matsuba crab enthusiasts, proudly calling itself "the kingdom of Matsuba crab." This acclaim is shared by other famous onsen towns along the Sea of Japan coast such as Yumura in Hyōgo Prefecture, Misasa in Tottori Prefecture, Awara in Fukui Prefecture, and Wakura in Ishikawa Prefecture. These towns attract visitors with the appealing combination of delectable crab dishes and the relaxing experience of hot spring baths.
Kinosaki Onsen Town
Winter, generally a slower season for tourism, sees these onsen towns thriving thanks to the crab season. Tourists flock to these areas not just for the scenic views and tranquil baths but also to indulge in the fresh, flavorful Matsuba crab, making these towns vibrant hubs during the colder months.
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