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The snow crab season starts on November 6 every year. News reporters cover the first auction and headlines and television news shows trumpet the arrival of a winter delight.
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Snow crab sashimi has a distinctive sweetness that captivates crab lovers.
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Kani Dōraku’s Dōtonbori main branch. (Courtesy of Kani Dōraku)
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Kani Dōraku founder Imazu Yoshio. (Courtesy of Kani Dōraku)
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Kani-suki is Kani Dōraku’s featured dish. (Courtesy of Kani Dōraku)
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Sorting snow crab at Shibayama fishing port. The crab is carefully graded by value before being auctioned off.
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Shibayama-gani sport two tags, pink for place of origin and black for quality ranking.
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Kinosaki Onsen, Toyooka, Hyōgo Prefecture. This hot spring spa declares itself the “kingdom of crab” every winter and the spa’s ryokan serve lavish crab dishes to guests. (© Pixta)
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A fish shop at Kanazawa’s Ōmichō market. Kanō-gani from fishing ports all over Ishikawa Prefecture is a popular product during the November to March season.
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