🟠 Local-First — Best in its home region : Hokkaido.
Crab season in Japan means winter indulgence and sharing joy — and nowhere does it better than Hokkaido.
Last updated: 2025-11-09
Introduction
Crab is Japan’s ultimate winter treat. From steaming hot pots and smoky grilled legs to the shared ritual of cracking shells around the table, it’s a seasonal celebration of warmth and flavor. It’s also one of the most gifted foods of the season—families send boxes of crab as year-end presents, a symbol of comfort and good fortune. While famous crab regions span Japan, Hokkaido reigns as the true kingdom of crab, with the widest variety, biggest catches, and the most vivid sense of season.
What Is “Hokkaido Crab”?
• Taraba (king crab) — giant legs and meaty texture; best grilled or steamed, bursting with juices.
• Zuwai (snow crab) — slender legs with clean sweetness; ideal for shabu-shabu or sushi.
• Kegani (hair crab) — smaller body with rich kani-miso; best boiled and enjoyed as is.
What to Try
• Crack and share — enjoy the hands-on fun of grilled legs or kani-shabu.
• Use the shells for broth — finish the pot with rice or noodles for the sweet umami finale.
Tokyo or Trip?
🟠 Local-First — Best in its home region : Hokkaido.
Crab truly belongs to Hokkaido. Winter trips here revolve around the scent of crab grilling over charcoal, the steam rising from hot-pot tables, and the quiet joy of picking apart a whole crab. Whether at a market, an izakaya, or a local diner, every bite feels like a true taste of travel — steam and smoke included.
Explore Nearby
- Sapporo Miso Ramen in Tokyo — Aoba 🍜
- Shiroebi Sashimi in Toyama 🦐
- Kanazawa Kanburi — Winter Yellowtail 🐟
- Toyama Crab Miso — Grilled Luxury 🦀
- Kura Sushi in Tokyo — Conveyor-Belt 🍣
Similar Dishes
- Toyama Crab Miso — in the Shell 🦀
- Toyama Shiroebi — Sweet Shrimp 🦐
- Kanazawa Kanburi — Peak Winter Cut 🐟