[English]

Hairy crab (also known as Oguri crab) is smaller than other crabs, but it is sweet and contains a lot of crab miso. It is also one of the special products of Hokkaido. There is a strong image that the season for horsehair crab is winter, but the fishing season differs depending on the region, and every season has reached the season for horsehair crab somewhere in Japan. You can also buy it online, so you can get hair crabs in the middle of the year.

There are many ways to eat horsehair crab, such as hot pot, miso soup, and crab vinegar, but sashimi and boiled crab are the most popular. Boiled horsehair crab is also on sale, but in that case you can eat it deliciously just by thawing it without boiling it. (The method of thawing boiled crab is to thaw it naturally in the refrigerator. If you cannot afford the thawing time, wrap it in newspaper to prevent it from drying and thaw it at room temperature.)

In addition, crab miso can be eaten as it is, and it goes well with Western recipes such as pasta and gratin.



[French]

Le crabe velu (également connu sous le nom de crabe Oguri) est de plus petite taille que les autres crabes, mais sa chair est plus sucrée et contient davantage de "miso" (entrailles savoureuses du crabe qui ressemblent à du miso). C'est également l'une des spécialités de Hokkaido. La saison des crabes velus est souvent associée à l'hiver, mais la saison de pêche diffère d'une région à l'autre. Ce crabe est également disponible par correspondance, il est donc possible de l'apprécier quelle que soit la saison.br>
Il existe de nombreuses façons de manger ce crabe, en nabé, en soupe miso, avec du vinaigre de crabe, etc., mais les recettes les plus populaires restent le sashimi ou le crabe bouilli.br>
Il est également possible de se procurer du crabe velu déjà bouilli. Dans ce cas, vous pouvez le déguster tout simplement après l'avoir fait décongeler, sans le bouillir à nouveau. (La méthode de décongélation du crabe bouilli consiste à le décongeler naturellement dans le réfrigérateur. Si vous manquez de temps, alors enveloppez-le dans du papier journal pour l'empêcher de sécher et décongelez-le à température ambiante).br>
En outre, le miso de crabe peut être consommé tel quel, il se marie bien avec les recettes occidentales telles que les pâtes et les gratins.

関連商品

1. export, Japanese sake

   Kinteki JyunmaiDaiginjo 720ml

   A liquor with a mellow flavor and a dignified refreshing ginjo aroma. Please enjoy the gorgeous aroma peculiar to Daiginjo.

2. 
   export, Seafood/Seafood Processed products

   RISHIRI dried kelp 30g

   At our shop, we deliver such high-quality Rishiri kelp as a "Kura-enclosure" that has been laid down in a brewery for another year or two and aged.

3. 
   Cake, export

   Natural Cheese Cake Asort Box

4. 
   export, Seafood/Seafood Processed products

   Hokkaido Salt water sea urchin 100g

5. 
   export, Seafood/Seafood Processed products

   Rausu dried kelp (akaha kelp)

   This is the side part of Rausu kelp from Hokkaido, which is cut off when shaping the kelp. It is called "akaba kelp" (red leaf kelp). Its umami is enhanced, so it produces rich broth.

6. 
   export, Seasoning, Vegetables/Vegetables processed products

   ORIKASA organic mustard

   Japan's first domestic organic mustard made with vinegar, which is made from our own organic potatoes. We have made an original blend of three varieties of organic mustard produced in-house.