Crab is one of the foods most closely associated with Hokkaido, and the island is home to several highly prized varieties. Among the most famous are Kegani horsehair crab, Zuwaigani snow crab, Tarabagani king crab, and Hanasaki crab. Each has its own fishing season, habitat and distinctive flavor.
Kegani, or horsehair crab, is caught mainly in the Abashiri and Soya regions. Its fishing season extends from late winter through summer. Crabs caught just before molting are generally considered especially flavorful, with Okhotsk Kegani caught around March and April particularly prized.
Winter crab that has accumulated nutrients during the colder months is also highly regarded. Kegani is known for its naturally sweet meat and rich, creamy crab miso, making it one of Hokkaido’s signature seafood experiences.
Zuwaigani, or snow crab, is also found around the Abashiri and Soya regions. Its main season runs from autumn through winter.
With its long legs, a large snow crab can reach approximately 50 centimeters across when its legs are fully extended. Its delicate, sweet meat makes it a popular choice for enjoying the refined flavor of Hokkaido crab.
Tarabagani, or king crab, is caught around Wakkanai and Abashiri, with its main season extending from winter into spring.
The Japanese name is written “鱈場蟹,” and is traditionally explained as referring to a crab caught during the season or in the areas where cod are found. Tarabagani is actually related to hermit crabs and is distinguished by its enormous size, thick legs and prominent spines.
Its substantial meat and rich flavor have earned it the nickname “king of crabs.”
Hanasaki crab is closely associated with the area around Hanasaki in Nemuro. Its peak season is around August and September.
Compared with Tarabagani, Hanasaki crab has shorter, thicker legs and larger, sharper spines. Its meat is known for its juicy texture and rich flavor, making it another distinctive taste of eastern Hokkaido.
Hokkaido’s crab culture is not about a single variety. Kegani, Zuwaigani, Tarabagani and Hanasaki crab each reach their best at different times and offer their own combination of sweetness, richness, texture and aroma.
Because the fishing seasons overlap throughout the year, travelers can encounter excellent Hokkaido crab in different regions depending on when they visit. For seafood lovers, comparing these four varieties is one of the best ways to experience the richness of Hokkaido’s northern seas.