Washoku is the Japanese word for Japanese cuisine. This blog will introduce Japanese food, the chefs, dishes, pottery, and Japanese culture. All photos are by Naoko Takagi, contributions from other individuals will be noted.

Wednesday, July 22, 2015

Snow Crab

Snow Crab

The Snow Crab is one of the dishes of the Winter Feast in Japan (snow crab is called "zuwai gani" in Japanese). However, summertime is the best season to fish for snow crab in North America. Most of them are found in Alaska. The best chefs in New York begin offering snow crab during this peak fishing season. Hirohisa Hayashi, owner and chef at the Japanese restaurant Hirohisa in SoHo NYC, introduced me to a dish with snow crab.

His dish is a mix of snow peas, purslane and kanimiso (miso-like paste found inside a crab's intestinal area) topped with snow crab legs, caviar and house made bottarga. The chef recommended that this dish be enjoyed as an appetizer for a summer course. The Alaskan snow crab is big and tasty but a more delicate flavor than Japanese variety, so he added caviar and bottarga to compliment the delicate meat, but also to create a richer, complex flavor combination.

His attention to detail and his skillful selection of ingredients allows him to offer outstanding dishes like Snow Crab. Its crisp summer flavor of the mixed vegetables, blended with the savory snow crab meat and the aroma of the caviar was accented by the bottarga. Anyone can make an excellent dish with these delicious snow crabs, but eating a dish prepared by a professional chef, like Mr. Hayashi, takes summer snow crab to another level all together. 



今回、ニューヨークはSoHoにある日本料理店ひろ久のオーナーシェフであるHirohisa Hayashiさんに旬のズワイガニを使った一品を紹介していただきました。