Hokkaido Horsehair Crab

The horsehair crab is a signature delicacy of Hokkaido, known for the short hairs covering its body and the sweet meat packed alongside rich crab innards. Nearly all horsehair crab on the domestic market is from Hokkaido, landed along coasts across the region. Though small, it is densely packed with meat, and the richness of its innards is exceptional among the many kinds of crab.

Highlights

- An abundance of crab innards, richer and deeper than those of other crabs - Sweet meat packed tightly into a small shell - Flavors that change with the cooking method, whether boiled, steamed or charcoal grilled - A luxurious way of eating that blends the meat with the crab innards

Enjoying the Seasons

The horsehair crab has different fishing seasons by region, coming into season somewhere all year round, in the Sea of Okhotsk in spring, Funka Bay in summer, Kushiro and Nemuro in autumn and the Tokachi coast in winter. The spring Okhotsk catch nurtured by drift ice in particular has large meat and rich innards. Targeting the in season region to savor it is the connoisseur way to enjoy horsehair crab.

Access and Basic Information

- Area: across Hokkaido, such as the Sea of Okhotsk coast and Funka Bay - Access: enjoyed at port town markets, farm stands and restaurants - Price range: wide ranging depending on the season and size - Note: the season differs by region, so it can be enjoyed all year round

A Quick Tip

First pull apart and savor the sweet meat, then at the end blend it with the innards left in the shell. The rich innards combined with the sweetness of the meat let you relish a luxury unique to the horsehair crab.