Ke-gani is a cold-water specialty of Hokkaido.
Ke-gani is well known for its good flavor, very popular among locals, too. It's even a favorite among many of the crab specialists we know.

This crab is smaller than other crabs such as Red King Crab (Taraba-gani) and Blue King Crab (Abura-gani). So some people say it's harder to eat (take out of the shell). But actually, it's not that difficult.

From April to July each year, the Ke-gani we sell are caught on our own boat, the Noshiro-maru , in waters off Abashiri.

These crabs might be small, but they are packed with both "miso" and meat.

True to its name, this crab is the king of crabs. Taraba-gani is more plentiful and widely distributed than other crabs.

Taraba-gani is well known and popular throughout Japan.

Unlike Ke-gani (Hair crab) and Zuwai-gani (Snow crab), the "miso" of Taraba-gani cannot be eaten, but they are still a very satisfying meal.

If you are having Taraba-gani at home, the legs are good value.

A delicate, high-quality taste. Zuwai-gani also has other names such as Echizen-gani or Matsuba-gani depending on the area of Japan where they're caught.

They are known for their non-fatty meat and rich "miso".

Zuwai-gani have a wonderful flavor on their own, but they are now also used in a variety of recipes brought back to life from Japan's past.
Zuwai-gani is generally known as a taste for winter, but here in Hokkaido it is best from spring to summer.

Most of the Abura-gani caught in Japan is right here in Abashiri!

The flavor of Abura-gani is essentially the same as Taraba-gani if you ignore the minute details in their differences.

I am a fisherman, but if I close my eyes and compare their flavors, I can hardly tell the difference.

Local people buy Taraba-gani when they give crab as a gift, but when they want to enjoy crab at home, they buy Abura-gani. That's because it's cheaper but just a flavorful.