Boiled Snow Crab ｜ Our Regional Cuisines

Hyogo Prefecture

Boiled Snow Crab

＊画像はイメージです（掲載画像とレシピの内容は異なる場合があります）。

Related images

These images of local cuisine may not be downloaded.

Image source: Shin Onsen Town
Image source: Shin Onsen Town

Main lore areas

Tajima area (Shin Onsen Town, Kami Town, Toyooka City)
Main ingredients used

Matsuba crab (snow crab)

History/origin/related events

Snow crab is called “Matsuba Crab” in the San'in region and “Echizen Crab” in the Hokuriku region. Matsuba Crab is a specialty of the Tajima region facing the Sea of Japan and is characterized by its freshly boiled meat that is flaky but still has the slight sweetness of crab even when cold. Some people believe that the crab is called Matsuba Crab because pine needles were used as fuel when boiling the crab, or because the crab meat spreads out like pine needles when dipped in water. The crab fishing season is from November to March, and the crab is landed at five fishing ports, including Hamasaka Fishing Port at the northwestern tip of the prefecture, which boasts one of the highest catches in Japan. However, the catch of snow crab was at its peak around 1965 and then declined sharply in the late 1960s due to overfishing as fishing boats became larger and fishing methods developed. In recent years, in order to protect the resource, the fishery has been adjusted so that the catch can continue until the end of the fishing season while strengthening voluntary regulations such as shortening the fishing season and limiting the catch.
Opportunities and times of eating habits

The season is from November to March when the fishing season is open.
While it is also eaten at home, there are restaurants that serve crab sashimi, crab sukiyaki, crab nabe, and crab stew.
How to eat

When selecting crabs, they should be heavy and hard-shelled when held in the hand.
Boil it in plenty of water, remove the meat, and eat it while marinated in vinegar and soy sauce. It is also widely used in dishes such as crab cooked with rice, porridge, miso soup, and croquettes.
Efforts for Preservation and Succession

When the crab fishing season opens, the Hamasaka Fishing Port Seri Market holds a Crab Festival, selling Matsuba crab and other crab dishes, and distributing free crab soup. In addition, JR West Japan operates a special train service called the crab-crab train from Keihanshin and San'in regions to the Tajima area during the season, which has been very popular every year.
As for securing future resources, “the Kinosaki Marine World” is taking on the challenge of a project to raise snow crabs from eggs.

RECIPE

Ingredients (4 servings)

Matsuba crab 1
Water To taste
Salt To taste

How to cook

1. Wash the crab thoroughly.
2. Prepare a large pot that can hold the whole crab.
3. Fill the pot with enough water to cover the crab and add salt to a level slightly lighter than seawater (about 3%).
4. When the water comes to a boil, put the whole crab in the pot with the belly up (shell down).
5. When the water comes to a boil again, reduce the heat and boil the crab for 18-25 minutes with the lid on.
6. After boiling, drain in a colander.

provider : Recipe provided by: Shin Onsen Town

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Boiled Snow Crab ｜ Our Regional Cuisines

Hyogo Prefecture

Boiled Snow Crab

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (4 servings)

How to cook