Steamed Snow Crab (Matsuba Gani)  日式蒸松葉蟹
Steamed Snow Crab (Matsuba Gani)  日式蒸松葉蟹
Steamed Snow Crab (Matsuba Gani)  日式蒸松葉蟹
Steamed Snow Crab (Matsuba Gani)  日式蒸松葉蟹
Steamed Snow Crab (Matsuba Gani)  日式蒸松葉蟹
Steamed Snow Crab (Matsuba Gani)  日式蒸松葉蟹
Steamed Snow Crab (Matsuba Gani)  日式蒸松葉蟹
Steamed Snow Crab (Matsuba Gani)  日式蒸松葉蟹

Steamed Snow Crab (Matsuba Gani) 日式蒸松葉蟹

Regular price $186.99 $0.00 Unit price per

蒸風呂松葉蟹

カニの食べ方は様々ですが、一般的にイメージする食べ方は「茹で」ですよね。茹でる場合、多くのカニを一気に調理できる利点がある反面、水に旨味が逃げてしまったり、味にムラが出てしまうそうで、島根Fラボさんでは茹でるのではなく、少量ずつ丁寧に『蒸す(スチーム)』事によって、水っぽさを防ぎ、カニ本来の旨味を凝縮した食感の良いカニに仕上げているそうです。だから、蒸し風呂蟹って言うのですね!

***These crabs might have 1-2 missing legs***

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.

松葉蟹被稱為三大蟹王飽滿多肉,肉質滑嫩彈牙,鮮甜多汁,蟹膏香濃甘香。其蟹身呈啡金色,肉質軟滑、味道最鮮,蟹膏香濃。 要細味松葉蟹的鮮味,最佳食法是凍食,才能吃出食材之鮮美。