Japanese Mitten Crab or Mokuzugani i Japanese is also called Mokuzou, Zugani, Tsugani or Kegani.
It caught alsmost everywhere in Japan in Autumn and Winter.
In Autumn the females come to lay their eggs at river mouths.
Plenty are found along the Izu Peninsula in Shizuoka Prefecture.
They are caught in boxes baited with fish.
As for food, they can be eaten boiled in soups or crushed with their shell and cooked with miso. They could even be prepared as French bisque.
The female specimens are particularly appreciated for their egg sacs.
These boiled egg sacs with the meat make for delicious sushi nigiri or gunkan!
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SHIZUOKA GOURMET 
Hi Robert-Gilles. Are these the same as the hairy crabs that are a delicacy in Shanghai as well? The tomalley and roe look really delicious and there’s so much of it here!
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Dear Friend!
They are different!
Cheers,
Robert-Gilles
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I don’t think I’ve had crab bisque before or on sushi. That one is pretty new to me.
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Dear Jenn!
That crab is fairly common in Japan!
A lot of people just make soup with it, as the sushi means some work!
Cheers,
Robert-Gilles
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Wow nice big juicy cran with lots of meat inside. I love crabs 🙂
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Dera Friend!
Greetings!
Crabs seem to be loved everywhere, don’t they!
Cheers,
Robert-Gilles
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