July through September is peak season for Hokkaido’s Hanasaki Crabs, so named for the Hanasaki Port in Nemuro, where the highest quality selections are found in abundance. Feeding on the region’s famously strong kombu kelp population - key to this region’s thriving marine flora and fauna - these small, spiky, bright red crabs are beloved for their tender texture and delicious balance of umami and sweetness, wonderfully suited to any desired presentation. When cooking the whole crab, Hanasaki also produces particularly excellent Kani Miso - the rich, complex paste made from boiling the non-meaty innards of fresh crab, yielding something similar in texture but entirely unrelated to traditional miso.
In addition to the excellent environmental conditions of this area, Nemuro’s Hanasaki Crabs sustain their reputation thanks to exceptionally stringent fishing regulations. Although anyone is allowed to fish for Hanasaki, only simplistic fishing equipment can be used, and all catches must be male and of a minimum size. These rules keep the waters surrounding Nemuro in good condition, and ensure that there is always sufficient population for breeding.
Nemuro, Hokkaido, Japan
*This product is shipped fresh