When eating crabs, the Japanese who don't like to talk are even more silent.

It has entered the deep winter, and most of the foodies who want to come to the country have already eaten hairy crabs. If they haven't eaten yet, it's hard to resist their feeling of eating crabs.

In the major fresh aquatic products markets, people can be found muttering from time to time, chanting "Is this Yangcheng Lake, too?" "I'm not fat now" and "it seems a little small", which makes me swallow.

Japan and Japanese people are very keen on eating crabs in autumn. Autumn is not only the season of harvest, but also the season of appetite. After the hot summer with poor appetite, soaking in hot springs, enjoying autumn leaves and tasting autumn crabs have become one of the highest enjoyment in this season.

Next, we quickly picked up our rice bowls and chopsticks to see how the Japanese favorite crab tastes.

Pine leaf crab/gray-eyed snow crab

If you want to choose the most representative crab in Japan, it should be the pine leaf crab. But its name has always been a mystery.

In Tottori, Shimane and Hyogo, it was called pine leaf crab, but in Kyoto, its name became hermit crab, and then in Fukui, its name became Qian Yue crab, which was very confusing.

Just like Zhuge Liang, Kong Ming and Wolong are all one person, these crabs with different names are actually one kind, that is, pine leaf crab/gray-eyed snow crab. It's just that the name of Pine Leaf Crab of Tottori is too rich, so it has become the customary name of this snow crab.

Tottori Prefecture is the largest crab producing area in Japan, and its output is much higher than that of the famous Hokkaido.

At a depth of 200 meters, the water quality is clear, the oxygen is sufficient and the temperature is suitable. Pine crab thrives in this cold place that ordinary people think. A crab weighing more than 1.2kg and having a shell of more than 13.5cm can generally sell for more than 50,000 yen.

Therefore, people have been joking that the name of Tottori County is wrong, and it should be called Xiequ County.

The long legs of pine crab should be people's first impression of it. It is said that the pine leaf crab is named because its crab legs are as thin as pine needles and as soft as catkins, hence the name.

Osaka Dotonbori's famous crab road music is marked by a giant pine leaf crab, where you can get a complete crab eating experience, including raw food, barbecue, hot pot, soup and sushi.

If you are not satisfied with this Starbucks-style chain store, then all kinds of kiosks and hot spring hotels must be your favorite. After watching the clouds and the wind are light, eating a big meal is naturally a great enjoyment.

Raw crab legs eat the sweet and refreshing taste of the sea. This elegant way of eating is just right for appetizers.

Since the crab legs were put on the charcoal fire, the charcoal roast has given off an attractive sweet, fresh and fragrant taste, which greatly aroused people's appetite. The charcoal-grilled crab bucket brings together the essence of the whole crab, which makes people salivate.

Hot pot is the standard way to open pine crab. After gently rinsing in the pot for a few seconds, the crab leg meat blooms like a pine needle, sweet and tender. Finally, adding rice to the hot pot and cooking it into crab porridge will make the food more complete.

Of course, there are many ways to eat pine crab. Wrapping crab roe to make tempura, removing crab legs and wrapping avocado as appetizers, or simply making fried crab patties with cream are all very interesting. It is no exaggeration to say that there are 10,000 ways to eat pine leaf crabs.

Red Chinese mitten crab

Compared with the pine crab with long legs, the red hairy crab with short legs and small head is a typical uncle. But don't be fooled by its appearance. The red hairy crab tastes particularly delicate and firm, just like a small fresh meat with a thin body but strong bones and muscles.

In addition to the delicacy, juiciness and sweetness of crab meat, the crab paste of red hairy crabs is a must.

The plump fat and protein provide the crab yellow with a creamy taste, while various amino acids and glycine make the crab tender and sweet.

So where did the delicious red hairy crabs come from?

Speaking of the most famous origin of red hairy crabs, of course, Hokkaido is the only place. The excellent water quality, abundant phytoplankton and organisms, and low water temperature in the waters near Hokkaido provide a unique environment for the growth of red hairy crabs. The red hairy crab that grew up here has a good diet and is naturally strong.

Despite this, in order to make the delicious taste of red hairy crabs last longer, fishermen still only catch male crabs with a shell length of more than 8 cm and a weight of more than 600 g in July and August (the spawning season of red hairy crabs in summer) and release the others back to the sea.

However, the super-large red hairy crabs weighing more than 1kg usually take decades to grow, which is one thousandth of all red hairy crabs. Local fishermen also call it black hairy red hairy crab. Is it black hair or red hair = =)

This kind of black hairy red hairy crab is much harder than the ordinary crab shell, and it is not very delicious.

Similar to the pine leaf crab, the vitality of the red hairy crab will decrease rapidly after leaving the ocean. Many red hairy crabs will be cooked soon after being caught, and frozen quickly with ice cubes can help lock the delicious crab meat. Most of the cooked red hairy crabs you see in the fresh supermarket come from this way.

Fresh red hairy crabs are best for sashimi. Be sure to take the crab legs of live crabs, cut off some crab shells with a knife and soak them in ice water for a short time. Ice water will make the fiber of crab meat shrink rapidly, and the meat quality will become more compact, elastic and tough, and it will be particularly rich and sweet to eat.

In addition to eating it raw, removing crab meat, wrapping it in egg liquid and frying it thoroughly, and then baking it in the oven can highlight the delicacy and sweetness of red hairy crabs to the greatest extent, so crab meat cream cola cake is also one of people's favorites.

This kind of coke cake is full of local flavor. Friends who like fried products and red hairy crabs must not miss it.

In autumn, I always like something with soup and water. Red hairy crabs with rich fragrance are naturally a good choice for soup.

Whether it is the red hairy crab soup stewed with red hairy crabs and miso, the soft flavor interwoven with clear seaweed soup, or the salty crab porridge with rice, it is a wonderful work that people can't stop.

And according to Xiao Tong's personal experiment, almost all the methods of Portunus can be used to cook red hairy crabs, so ~ ~ what are you waiting for?

タラバガニ king crab

The king crab in the strict sense is actually not a "crab" in the strict sense, just like Boston lobster is not a lobster at all (manual funny face), it belongs to the stone crab family.

However, for foodies, it is a pity to lose two legs, but it doesn't matter as long as it is delicious.

Because of living in the deep sea and having no natural enemies, king crabs breed wildly in the vast sea. 20 1 1 Under the continental shelf near Antarctica, scientists discovered millions of giant king crabs.

I just want to ask, is it still too late to sign up for the Antarctic expedition? See how delicious your food is in the Antarctic)

The best king crab producing area in Japan is naturally Hokkaido. The smallest king crab sold in the market is 1.5-2kg, and the king crab over 5kg can be bought in many places.

Different from the method of catching king crabs in Russian cages, most king crabs in Japan are caught in nets, which can ensure that most king crabs are still alive when they are fished out.

Moreover, because the king crab has less crab roe and more seafood, not everyone can enjoy it, so it is basically a way of catching only the male crab and not the female crab.

The most attractive thing about king crab is its vigorous and strong crab legs. If it is a king crab, it can give people the illusion of eating a leg of lamb.

The thick crab legs are compact and full, delicious and flexible, and the refreshing feeling of biting can satisfy almost all your imagination of a crab leg.

There are many high-end restaurants in Japan that use king crabs as ingredients. In Shi Huai Restaurant, you can taste gorgeous and unique dishes.

For example, in the sushi house, you can eat full and thick king crab sushi or drink a glass of crab shell wine. If you go to a French restaurant, you can eat the king crab dishes that refresh the three views.

In the process of enjoying the king crab, the only thing that may suffer is your purse. Eating these 20 thousand or 30 thousand may make you an emperor and a eunuch.

Of course, it is not without low-carbon king crabs. Buy a king crab in a fresh supermarket, slice the thigh and steam it with garlic vermicelli. This wonderful seafood method may be more suitable for China people's stomachs.

Ok, children are ready to eat today's seafood instant noodles. See you tomorrow ~

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