Seafood ── Shellfish and cephalopods
Hanasakigani
a crab that turns flower-red only when boiled
Dark brown while alive, it is said to take its name from turning flower-bright red once boiled. Beneath its thick, spiny shell sits substantial meat and rich roe.
- Shrimp and crab
Lineage
What it's made of
Dark brown while alive and easy to overlook, it's said to take its name from turning flower-bright red the instant it's boiled. Thick, sharp spines cover the whole shell, sharp enough to demand gloves when handling it bare-handed. Beneath those spines sits substantial meat, and paired with its rich roe it carries a particularly forceful savoriness even among crabs; the legs run short but are densely filled, giving a satisfying, chewy bite.
How it's made
Taxonomically it's grouped with the king crab, and its leg structure closely resembles that species. It's landed by pot fishing in the waters around the Hanasaki Peninsula near Nemuro, the area its name comes from, and cracking its hard, spiny shell takes real effort. Boiling turns the shell bright red, and it's usually served that way straight to the table; the very toughness of the shell is said to make it easier to pull the meat out in one clean piece.
Why it took this shape
The cold waters around the Hanasaki Peninsula, near the tip of the Nemuro Peninsula, are its main fishing ground, and growing over rocky, rough seafloor there is thought to be why it developed such sharp spines. The grounds sit close to the disputed northern territories, and limited catch volumes make it scarcer than other large crabs. Growing in such a harsh environment is thought to be behind its firm, forceful bite.
Before You Go
- How to shop at a supermarketHow to choose prepared foods, sashimi, and packaged sushi, when discount stickers tend to appear, region-only specialties, buying by weight, the checkout and bagging flow, and sampling etiquette at a local supermarket.
- Roadside stations, direct-sale stands, and marketsHow to enjoy buying food near where it's produced, visiting and shopping at morning markets and fish markets, what to expect at farm stands, and finding local food at roadside stations (michi-no-eki).
- Foods to look for in winterA guide to foods often seen in Japan around winter — nabe hot pot, fugu, oysters, crab, year-end soba, and osechi — with rough pointers for finding them.
Dishes in the same style
- AmaebiFormally the northern shrimp, it lives in cold water 200-700m deep. Raw, it carries a pronounced sweetness and a melting texture, which gives it this everyday name. Sold year-round for sashimi and sushi.
- Botan EbiA large shrimp said to be named for the peony-like red markings on its shell. Prized for a sticky, dense texture and strong sweetness, most often eaten raw as sashimi or sushi.
Ingredients and dishes from this land
Known source
- Known source: Hokkaido, Nemuro
Named for and mainly landed around the Hanasaki Peninsula.