Kegani, or horsehair crab, is one of Hokkaido’s most popular crab delicacies. It is prized for its naturally sweet meat and especially its rich, creamy crab miso, the flavorful tomalley found inside the crab.
One of the great attractions of Hokkaido’s Kegani is that it can be enjoyed throughout the year. This is because the fishing season varies from one coastal region to another, allowing fresh crabs to be landed in different parts of Hokkaido during different months.
The main fishing seasons include March to August in the Okhotsk region, June to July in Funka Bay, July to October around Nemuro, November to December in Tokachi, and November to February around Kushiro.
Although fresh Kegani can be enjoyed at different times of the year depending on its place of origin, the general peak season is considered to be March through June. This is the period before the crab molts, when its body is said to be particularly full of meat.
Freshly landed Kegani can offer slightly different flavors depending on the season and fishing grounds. Each region of Hokkaido has its own period when its crabs are at their best, making it possible to encounter this delicacy at different times throughout the year.
For travelers exploring Hokkaido, finding freshly caught Kegani is an experience worth seeking out. The combination of sweet crab meat and intensely rich crab miso makes it one of the classic seafood tastes of northern Japan.