A Delicious Journey Through Hokuriku: Indulge in Dreamy Echizen Crab & Kabutozake

Japan’s Hokuriku region lies adjacent to the Sea of Japan, home to the nation’s most abundant marine harvests. Since ancient times, it has been a gateway to China and the Korean Peninsula and a key transit point for goods from Hokkaido to Kyushu. Every port serves up the freshest seafood. Each year during the harsh winter, seafood reaches peak plumpness—sweet, succulent shrimp and crab offer a truly coveted gourmet delight.

Among Hokuriku’s rich seafood offerings, the greatest treasure is the “Echizen Crab,” available from its fishing season opening on November 6 until March 20 the following year. The same species is scientifically known as Zuwaigani (lit. “stout crab,” with “zuwai” meaning slender twigs in Japanese), referred to as Echizen Crab in the Hokuriku area but called Matsubagani (pine-leaf crab) in the San’in region covering Tottori and Hyogo. In Hokkaido, where the legs can grow up to 70–80 cm long, it is known as Takaashigani (spider crab).

The primary production area for Echizen Crab is the Echizen Fishing Port in Fukui Prefecture, ranking fifth in crab catch volume in Japan. With numerous hot spring towns across Hokuriku, the best way to enjoy Echizen Crab is by staying at a ryokan (traditional inn) and savoring various crab dishes. Common preparations include crab rice, boiled crab, hot pot, stewed crab, and “Kabutozake.” Kabutozake is made by opening the crab’s shell, pouring sake over the thick brain paste inside, and gently heating it to create a drink rich with the essence of crab flavor.

The most premium preparation of Echizen Crab is sashimi. Due to the risk of bacterial growth, crabs are generally not eaten raw. However, hot spring inns and guesthouses near the ports—where live crabs are readily available—can offer this special raw Echizen Crab dish. Fresh crab meat, extracted from the shell in glistening, grain-like clusters, carries a briny tang that accentuates the natural sweetness of the crab, leaving an unforgettable impression. Additionally, hot-boiled crab meat is highly appealing, especially when dipped in vinegar for a sweet, savory treat that lingers on the palate.

To taste this seasonal delicacy, head to Hokuriku now and feast on fresh, plump, delicious crab in all its glory.