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Male snow crabs with a yellow tag, which is the mark of an Echizen crab, are called "Echizen crabs."
The inside is packed full of delicate, sweet meat, and the shell is filled with rich, flavorful crab miso.

Adult male snow crabs caught off the San'in coast of the Sea of ​​Japan are called ``Matsuba crabs.''
Matsuba crab's large shell is filled with meat that has a firm texture and a rich flavor.
High-quality Matsuba crabs with a carapace width of 11 cm or more have a tag that certifies that they are produced in Tottori.

The red snow crab that is only landed at Kasumi fishing port is called "Kasumi crab."
Crabs raised in the nutrient-rich deep ocean waters are characterized by their firm, juicy meat and refined sweetness.
Like Matsuba crab, it can be enjoyed in a variety of ways, including boiled crab, hot pot, grilled crab, and crab sashimi.

Red snow crab caught by fishermen in Toyama Prefecture is called "Koshi Red Crab."
Because they live in the deep sea, they contain a lot of water to withstand the high water pressure, allowing you to enjoy the juicy sweetness of their meat and the melting flavor of their crab miso.

The Matsuba crabs landed at Shibayama Fishing Port are called "Shibayama crabs." Shibayama Fishing Port has the strictest quality control in the world, and among the Matsuba crabs that are carefully ranked, only the top-ranked crabs are tagged with the pink Shibayama crab tag.
The richness of the flavor, sweetness, aroma, and firmness of the meat make this a masterpiece that will wow anyone who eats it.

Matsuba crabs landed at Taiza Port are called "Taiza crabs."
Taiza crabs are marked by a green tag.
Because the catch is so small, it is considered a rare crab and highly valued.
The meat of crabs, which grow in nutrient-rich ocean waters, is sweet and fragrant, making it extremely satisfying to eat.

When it comes to winter delicacies, the most popular crab is "snow crab."
Boiled, grilled, raw! In a hot pot, steamed in a bamboo steamer, or in rice porridge!
The rich crab miso is also an irresistible flavor for connoisseurs.
The meat is delicate and sweet, allowing you to enjoy the natural flavor of the crab.

Female snow crabs are called "seiko-gani." They are small, about one-third the size of males, but their tiny shells are packed with crab miso that will impress any gourmet. When you flip the belly open, you'll see the bright vermilion colored ovaries known as "uchiko," a supreme delicacy also known as "red diamonds." The fertilized eggs known as "sotoko" (external ovaries) held in the belly have a granular texture that you can enjoy.

King crab is one of the most popular types of crab.
It has a large, sturdy body and eight legs packed full of meat.
Although crab miso is not commonly eaten, the meat is rich in protein and is plump and satisfying.

Hairy crab is a winter delicacy representative of Hokkaido.
Hairy crab is smaller than king crab or snow crab, but its main attraction is its rich "crab miso" flavor.
Although it's small, it's satisfying to eat.

This is a large crab, with its legs spread reaching up to three metres.
They live in the deep sea, and their ecology is not fully understood, making them difficult to cook.
It is highly valued as a crab that is rarely available in the market in a fresh state.
It is characterized by its soft flesh and rich, flavorful miso.