Kanō crab
The plentifully stuffed meat has a delicate flavor, and the rich miso has a superb flavor!Kanō crab introduction
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.”
Related videos
Other information
Ishikawa Other recommended dishes
Jibu
Ishikawa
Hotaruika
Ishikawa
Incense box crab
Ishikawa
Daikon
Ishikawa
Kanazawa curry
Ishikawa
Hodatsushimizu omelet
Ishikawa
Seafoodrelated dishes
Olive Hamachi
Kagawa
Matoya oysters
Mie
Takezaki oyster
Saga
Coconut crab
Okinawa
Koi dishes
Saga
Kuruma shrimp
Kagoshima
Kind of food
Tenpura Sushi Ramen Seafood Soba & Udon Okonomiyaki & Takoyaki Bento & Onigiri Don dish Nabe dish Yakitori & Kusiyaki Meat dish Local cuisine