• Boiled Shibayama crab [frozen] (40,000 yen rank)
  • Boiled Shibayama crab [frozen] (40,000 yen rank)
  • Boiled Shibayama crab [frozen] (40,000 yen rank)
  • Boiled Shibayama crab [frozen] (40,000 yen rank)
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カネニ

Boiled Shibayama crab [frozen] (40,000 yen rank)

¥40,000
¥40,000

Traditionally, crabs caught at Shibayama Fishing Port are distinguished by tags unique to that fishing port. However, at Shibayama Fishing Port, where quality control is strict, crabs caught at Shibayama Fishing Port are ranked in a detailed manner that is unparalleled at other fishing ports.
It is said that there are 100 of them. Live crabs are tagged with "pink" as "Shibayama crabs" .

Boiled [Frozen] means that one fish is boiled in salt water in a pot at our own factory and then frozen.
Contents

1
Allergy Information

Crab
expiration date

30 days in the freezer
Storage method

Must be frozen (below -18℃)
Origin

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

Allow to thaw naturally and enjoy with crab vinegar to taste.
Other notes

Shipping temperature range: Frozen

Boiled Shibayama crab [frozen] (40,000 yen rank)
Boiled Shibayama crab [frozen] (40,000 yen rank)
Boiled Shibayama crab [frozen] (40,000 yen rank)
Boiled Shibayama crab [frozen] (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.