• Kasumi Crab Crab Meat and White Belly Meat [Frozen]
  • Kasumi Crab Crab Meat and White Belly Meat [Frozen]
  • Kasumi Crab Crab Meat and White Belly Meat [Frozen]
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カネニ

Kasumi Crab Crab Meat and White Belly Meat [Frozen]

¥2,000
¥2,000

The Kasumi crab (red snow crab) has been perfectly boiled by a kettle boiling expert, and then our crab meat removing expert uses techniques he has honed over many years to quickly and efficiently remove the meat.

The freshly shucked crab meat is luxuriously packaged and frozen as is.

Enjoy the delicate and slightly sweet, high-quality Kasumi crab (red snow crab)!
Contents

250g
Allergy Information

Crab
expiration date

30 days in the freezer
Storage method

Must be frozen (below -18℃)
Origin

Made in Kasumi, Hyogo Prefecture
How to use

Thaw naturally and enjoy as is, or add crab vinegar to taste.
Notes

Since this is handmade, there may be some shells in the product, but this does not affect the quality.
Other notes

Delivery temperature: Frozen Sales period: All year round

Kasumi Crab Crab Meat and White Belly Meat [Frozen]
Kasumi Crab Crab Meat and White Belly Meat [Frozen]
Kasumi Crab Crab Meat and White Belly Meat [Frozen]

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.