Kasumi crab, live (refrigerated)
- Regular price
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¥8,000 - Regular price
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- Sale price
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¥8,000
Venice white crab (Kasumi crab) is caught by setting a row of cages on the seabed at a depth of about 800 to 1,500 meters and luring the crabs in.
This type of basket fishing is only practiced in Kasumi in the Kansai region.
Because the time between when they are caught and when they are brought ashore is short, they are extremely fresh and have a strong sweetness.
Live crab (raw) is crab that is in the same state as when it was landed.
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Contents
Allergy Information
Crab
Expiration date
Generally, please cook and eat on the day it is delivered.
Storage method
Keep refrigerated (0-5℃)
Origin
Made in Kasumi, Hyogo Prefecture
How to use
Other notes
What makes it so special and delicious?
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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.
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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".
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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.
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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.
