Kanō crab

About Kanō crab

The meat of “Kano crab” raised in the Sea of Japan, which is rich in nutrients, is sweet, and even the claws are filled with meat. When boiled, the pleasant aroma of the crab spreads, and the shell also turns red. Furthermore, the rich miso inside the shell is prized for its unique flavor. The name “Kano crab” was publicly solicited in 2006, and it was named by taking one letter each of the place names “Kaga” and “Noto” in Ishikawa Prefecture. From male snow crabs of 9 centimeters or more landed at “Hashidate fishing port”, “Kanazawa port”, and “Wajima port”, only those that fishermen are confident in quality have blue tags engraved with the name of the fishing port and put them on the market as “Kano crabs.”

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