岩手県·海鮮
Miyako Horsehair Crab
When you crack the shell, you are presented with densely packed white meat and thick, creamy crab miso. As you bring the flaked meat to your mouth, an elegant sweetness spreads along with a texture where the fibers melt away. Miyako is one of the leading production areas for horsehair crab, second only to Hokkaido. The offshore Sanriku area is a rich fishing ground where the cold Oyashio and warm Kuroshio currents collide; the horsehair crabs raised here, while slightly smaller, have sweet meat and incredibly rich miso. The peak season is from winter to spring. During this time, they become 'kata-gani' (hard-shell crabs) with firm shells and full meat, as the umami accumulated to survive the cold deepens significantly. First, enjoy the sweetness of the meat, then finish with the miso remaining in the shell. The melting texture and concentrated umami create a flavor that can only be born in the seas of Sanriku.
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