First-time Introduction of Japan’s Three Famous Crabs — Kurogeya Launches Limited-Edition Snow Crab Shabu-Shabu Hot Pot

▲ Kurogeya launches a seasonal snow crab shabu-shabu hot pot starting today. (Photo / Kanpai Group)

Travel Center / Comprehensive Report

Kanpai Kurogeya is introducing snow crabs from Japan for the first time. These crabs, known as the “King

This time, following the Japanese tradition of making the most of a single crab, Kurogeya has introduced a new way to enjoy the crab—besides hot pot cooking, they now also add crab meat to okayu (Japanese rice porridge). The sweet and flavorful broth from cooking the matsutake crab is used to cook the rice, which absorbs the sweetness. A small amount of crab meat is then added to enhance the texture. The broth is stirred with egg beaten to a 50% doneness before turning off the heat, then topped with chopped green onions. Finally, it is garnished with salmon roe and shredded seaweed, resulting in a bowl of matsutake crab okayu that beautifully combines the umami richness of the seafood.