Enjoying Japanese seafood: Various types of crab and recommended recipes

Crab is a wonderful ingredient that enriches our dining table. There are many different types, each with a unique taste and way of eating. This time, we will explore the world of Kani in depth and introduce its appeal.

Swirl: It is considered a gem of the Sea of ​​Japan

Swaiga is known for being caught on the Sea of ​​Japan coast of Tottori, Fukui, Ishikawa and Toyama. The marsh caught in this area is particularly well-received for its size and depth of taste. The freshly caught fish are boiled and shipped immediately. It is generally enjoyed with nibai vinegar or hot pot dishes.

Midorigani: Traveling Crab

The name of the Watariga is because it travels long distances by riding the currents. The official name is "Gazami" and is characterized by its diamond-shaped shell and large scissors. The common way to eat is to boil the food that is still alive, cut it, and stir-fried it in a Chinese style.

Hair: Hokkaido's treasure

The hair, which is covered in short hair, is mainly produced in Hokkaido. The miso in particular is considered to be exquisite, and it is recommended to enjoy it by boiling it or using it as a vinegar dish.

Tarabagani: Large and delicious

The taraba is large and the taste is highly rated. Most of them are available in canned or frozen foods, making them easy to enjoy. As the name suggests, Tarabaga is often caught in the same fishing grounds as cod.

Shanghai: Made in China in autumn season

Shanghai is a trash made from China. The season is autumn, and boiled in salt is considered to be the best way to eat. At this season, many people are eager to enjoy its unique flavor.

Recommended recipes using crab

Here are some recommended recipes using crab.

Crab Croquette Recipe

The crab croquettes are a dish that offers a rich flavor of soybean broth and a crispy texture. The following recipes make this delicious dish easy at home.

Ingredients (serves 4)

• Snail (canned food): 1 can (approx. 135g)
• Mushrooms (canned): 1 can (60g)
• Onion (chopped): 2 tbsp
• Lemon juice: Appropriate amount
• Parsley (chopped): 2 tsp
• Milk: 2 cups
• Eggs: 2 (Tokihogusu)
• Raw breadcrumbs: 3 cups
• Cornstarch: A little
• Lemon (cut comb): 1 piece
• Salad oil, salt, pepper, sake, butter, flour, deep-fried oil: suitable amounts of each

How to make it

1. Heat 2 tablespoons of salad oil over medium heat and fry the onion and thinly sliced ​​mushrooms. Add 1 tsp salt, a little pepper, 2 tsp sake, crab, and lemon juice and mix.
2. In another pot, melt 65g of butter and fry 65g of flour. Add milk and simmer until thick, then add 1 tsp salt.
3. Add the ingredients in 1 and parsley to 2 and mix well. Spread it in a batter, let it cool, then divide it into 12 equal parts, and mold it into oval shapes.
4. Pour flour, beaten eggs, and breadcrumbs in order and fry them in 180°C oil.
5. Serve with lemon if you like and it's ready.

This crab croquette matches the rich flavor of the sweet potatoes with the deliciousness of the mushrooms. Enjoy it at the dinner table with family and friends, along with a crispy texture.

summary

Crab tastes and how they eat differently depending on the type. Their catches in each region are fully blessed with the natural bounty of the land and have a unique flavor. Through these crabs, you will be able to feel the rich seafood of Japan. Please enjoy the various types of crab and experience the charms of them.