Buying Hokkaido Crab: A Guide to Eating the Best Crab in Niseko

Hokkaido is renowned for its succulent crab, drawing visitors to seafood markets in Hakodate, Sapporo, and Otaru, as well as large tourist-oriented restaurants in Sapporo. Crab tops the list of “must-eat” seafood in Hokkaido. However, purchasing the best crab can be challenging due to the variety of options, often unclear origins, and difficulty in assessing quality and price.

Types of Hokkaido Crab:

1. Red King Crab ('TARABAGANI')

• Massive crabs with juicy, chunky meat that turns reddish when boiled.
• Often pre-boiled and sold frozen in clusters of legs.
• Requires thawing before preparation, typically taking 6-10 hours in winter.
• Primarily caught by Russians in the Kamchatka region and sold in Hokkaido.
• Beware of crabs from Norway or Alaska being sold as "Hokkaido Crab." 
  
  

2. Hairy Crab ('KEGANI'):

• Smaller, weighing between 400-800 grams, with a delicate, fragrant taste.
• Sold whole, often frozen, and known for its 'miso' (crab brain) used in soups.
• Caught around the Pacific coastline of Hokkaido during winter.
• Prices have risen due to limited supply and increased demand.
• More truly local to Hokkaido compared to King Crab.

3. Snow Crab ('ZUWAIGANI'):

• Long, thin legs with a soft shell, sweet, and juicy meat.
• More affordable and commonly served in mainstream hotels and ryokans.
• Caught in the icy waters north of Hokkaido, often sold frozen in clusters.
• Can be superb if handled properly but often dry due to mishandling.

BUYING TIPS:

• Weight: Test the weight of the crab; it should feel heavy for its size, indicating juiciness.
• Shell Fullness: Press the crab leg between your fingers; it should feel firm, not soft.
• Crab Vendors: Seek out specialist crab vendors at markets or shops with seawater tanks.

PRICE EXPECTATIONS

• Crab is a premium product with prices influenced by weather, seasonality, and demand.
• Prices rise about 30% during the Japanese holiday season, especially New Year.
• For just a taste, try a seafood donburi bowl at a market (between ¥2000-¥5000). For the full experience, buy a whole live crab (Hairy Crab 500gms ¥16,000-25,000); (King Red Crab ¥40,000 +)
• Focus on smaller, boutique restaurants or suppliers rather than large tourist spots.

WHERE TO BUY

• Sapporo Morning Market: Located a couple of streets back from the curbside shops, favored by locals. Prices are generally fixed. Ask for the vendor's recommendation (OSUSUME ONEGAISHIMASU) to show respect and receive better service.
• Niseko: High-end sushi restaurants often serve Hairy Crab, while lower-end places and hotels serve Snow Crab. The famous Hanazono Crab Ramen features King Crab legs in a ramen broth.
• Supermarkets in Kutchan town: Stock frozen crab but are mainly geared towards tourists.
• EZO SEAFOODS FRESH: The only shop in Niseko Hirafu village with fresh live crab and a variety of other seafood and sushi for takeout.

CONCLUSION:

Buying crab as a tourist can be difficult. Familiarize yourself with the different types of crab, decide whether you want just a taste or the full experience, and be prepared for high prices and unavailability.

Avoid major chain restaurants and seek out smaller boutique restaurants or seafood suppliers to engage with the vendor and develop trust. Happy crab hunting!