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Seige (Female snow crab hotpot) ｜ Our Regional Cuisines

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  • Fukui Prefecture

    Seige (Female snow crab hotpot)

Seige (Female snow crab hotpot)

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  • Main lore areas

    Kouno district

  • Main ingredients used

    Seiko gani (=female snow crabs), Daikon radish, Miso, Rock laver

  • History/origin/related events

    "Seige (se-e-ge)" is a local dish in Fukui Prefecture, featuring the winter delicacy known as Echizen crab. Specifically, it uses female snow crabs called "seiko gani" . This dish is a regional specialty that highlights the unique flavors of the female snow crab in the Echizen region of Fukui. It is a local dish that has been eaten in the Kono district of Minami-Echizen Town, which has prospered from fishing since the Edo period, and each family has its own recipe. "Seiko gani" carries eggs, with the visible part on the outside known as "soto-ko" and the part inside the shell where the eggs originate referred to as "uchi-ko". It is called "seiko gani" because the name originates from the meaning "carrying children on the back," referring to the fact that the female snow crab carries its eggs on its back. In the past, this female snow crab ("seiko gani") was primarily consumed locally and not shipped to other areas. It was a taste enjoyed by the local community, gracing the dinner table daily during the winter as a commoner's delight. Especially, "Seige" is a creative dish featuring the legs of the female snow crab ("seiko gani"). It involves simmering the crab legs, along with daikon radish grated with miso, and serving it over rice. It can also be enjoyed as a side dish with sake, showcasing a unique culinary twist using the female snow crab. The shell of the female snow crab ("seiko gani") releases a rich broth, making it delicious. Originally, fishermen used to eat this as a hearty meal onboard, using the crab shell as a makeshift pot or plate. During the mid-Edo period (around the mid-18th century) until the 1930s in the Meiji era, there was a trade route known as the "Kitamae-bune" that sailed along the Sea of Japan from Hokkaido to Osaka. These merchant ships, called "Kitamae-bune," would circulate among various ports, trading goods. It is said that the roots of this dish trace back to the culinary practices of the sailors on these ships.

  • Opportunities and times of eating habits

    The fishing season for Echizen crab is annually opened on November 6th and continues until March 20th of the following year. However, for the female snow crab ("seiko gani"), the fishing season is shorter, extending only until December 31st to protect the resources.

  • How to eat

    Break off the base and legs of the boiled crab, put it in a clay pot, add plenty of grated daikon radish, and bring to the boil. When the crab is boiled, add the miso, and when you turn off the heat, add the seaweed.

  • Efforts for Preservation and Succession

    (Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
    It is made at home in the Kono district of Minami-Echizen-cho, and is also eaten at restaurants and inns.

RECIPE

Ingredients (4 servings)

  • Seiko gani (=female snow crabs) 2
  • Miso 80g
  • Daikon Radish 500g
  • Rock laver 10g

How to cook

  • 1. Peel the daikon radish and grate it.

  • 2. After boiling the seiko gani, break and fold the joints of the legs and keep them aside. Also, preserve the crab miso obtained from the shell.

  • 3. Cook the seiko gani and grated daikon radish (including the juice) in water.

  • 4. Once it comes to a boil, add miso, and when turning off the heat, add Rock laver.

Recipe Arrangements

provider : "Rediscover! Fukui's Cuisine" (Slight modifications have been made)

Recipes vary depending on the region and home.

This recipe video has been partially arranged to make it easier to cook at 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

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