The season for Japanese crab typically starts from November to March. Snow crabs (zuwai gani) and red king crabs (taraba gani) are some of the most popular crabs found during the colder months. Also popular are horsehair crabs or kegani, which are most abundant in winter (December to March) in the deep waters off Hokkaido. One of the best ways to enjoy the natural flavour of crabs is to boil them in salted water, which lets the sweetness shine.
We highlight some Japanese restaurants that have dishes dedicated to this delicate crustacean.