Snow crabs, or Zuwai-gani, are the most common variety caught in Japan. They go by different names depending on location. Zuwai-gani from the San-in region (the northern parts of Kyoto and Hyogo Prefectures and Tottori Prefecture) are known as Matsuba-gani, and those from the port of Taiza are called Taiza-gani. Only five fishing boats are allowed to catch Taiza-gani, and so the numbers available are naturally very limited. Each crab is checked manually at the port for quality and is then marked with a green tag.
Cook the crabmeat lightly over a charcoal fire.
Eat it with salt produced from local seawater
or dip it in cooked kani miso, as you prefer.
You may not be able to suppress a sigh
of contented delight.
Referred to as "silk," the fibrous elastic meat of Taiza-gani is a unique delicacy.
Try it first straight.
Then try it with our special, shoyu soy sauce, which includes a medley of selected additional ingredients.
You will be amazed at the sweetness.
The crab is boiled and left to stand briefly
as the salt settles into the meat.
A mouthful is the best way to enjoy
the rich flavor to its maximum.
Pass the crabmeat gently through the refined, specially made broth.
After it has opened like a flower, eat it while still hot.
Discover the exquisite harmony of broth and crabmeat.
Aficionados of crab and sake will marvel at the gourmet blend
of flavors that come together when drinking local Tango sake
from the shell of their grilled Taiza-gani crab.
Zosui is the best way to finish a pot cooked at the table.
Add rice to the remaining broth and it will absorb the rich flavors of all of the ingredients.