• Shibayama crab, live [refrigerated] (40,000 yen rank)
  • Shibayama crab, live [refrigerated] (40,000 yen rank)
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カネニ

Shibayama crab, live [refrigerated] (40,000 yen rank)

¥40,000
¥40,000

Traditionally, crabs caught at Shibayama Fishing Port are distinguished by tags unique to that fishing port. At Shibayama Fishing Port, where quality control is strict, crabs caught at Shibayama Fishing Port are given appropriate rankings that are not found at other fishing ports.

It is said that there are 100 different ranks of crabs . Live crabs are required to have the tag color of "Shibayama crab" .

Live crab (raw) is crab that is in the same state as when it was landed.
Contents

1
Allergy Information

Crab
Expiration date

Generally, please cook and eat on the day you receive it.
Storage method

Keep refrigerated (0-5℃)
Origin

Produced in Kasumi, Hyogo Prefecture (Shibayama Fishing Port)
How to use

Enjoy crab sashimi, crab sukiyaki, grilled crab, etc.
Notes

The price of a gram fluctuates according to the current market price.
Other notes

Delivery temperature: refrigerated Sales period: November to March

Shibayama crab, live [refrigerated] (40,000 yen rank)
Shibayama crab, live [refrigerated] (40,000 yen rank)

What makes it so special and delicious?

Reason

  • Fishing grounds and freshness management

    The fish are caught in a special fishing ground with nutrient-rich seabed soil, 12 hours offshore from Shibayama Fishing Port.
    The caught crabs are placed in fish ponds where temperature and water quality are strictly controlled, and then taken to the fishing port while still alive.

  • Large vessel fishing

    In winter, the Sea of ​​Japan often becomes rough due to weather, making it difficult for small boats to fish. In Shibayama, however, large boats of around 100 tons are constantly traveling between the fishing port and the fishing grounds, ensuring a steady catch of Matsuba crab.

  • Number one in crab selection in Japan

    Shibayama Fishing Port ranks Matsuba crabs more precisely than other fishing ports. At its peak, there were as many as 100 ranks. Only the highest rank crabs are given the title of "Shibayama crab".

  • Discerning Eyes Cultivated Over Many Years

    Ultimately, the quality of the crabs we deliver to our customers is determined by the discerning eye of the crab buyer. Our company has been purchasing and selling crabs for a long time, and our president himself acts as a buyer and bids on the best crabs.

  • Cooked to perfection by a skilled craftsman

    Depending on the condition of the crab and the weather that day, our craftsmen use natural salt and intuition they have developed over many years to boil the crab. The taste of the crab can change dramatically depending on the boiling time.