The adult male snow crab is known as Matsuba-gani and is Tottori’s quintessential winter food, packed with meat and delicate flavour. The Matsuba crab is caught from early November into March in the Sea of Japan’s high winter waves. The chewy meat inside the great shells of this crab is outstanding boiled or grilled. Boiling is the most popular method, but stewed or in broth like sukiyaki, in porridge or grilled are all delicious. The rich innards (Kani Miso) are also a perfect accompaniment to sake or rice.
