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The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

  • About
There are about 1,000 different crabs nhabiting the seas around Japan alone. The commonest are tabara-gani (king crab), kegani (horsehair crab) and zuwai-gani (snow crab). As its intestine goes off very quickly, kani is always boiled or steamed, often as soon as it is caught on board the fishing boat, before going to market.

King crabs look like gigantic spiny spiders, but are very good to eat. A mature male king crab can weigh up to 12 kg/26Β½ lb and measure almost 1 m/39 in across. Their triangular bodies are bright red, with a pale cream underside.

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