The Japanese sea is home to an array of delicious crabs such as zuwai gani (snow crab), ke gani (horsehair crab), and taraba gani (red-king crab). Since they are mostly caught in the autumn to winter time, winter is the season to enjoy crab dishes in Japan.

Yaki Kani or grilled crab is one of the easiest dishes to cook at home. Various parts of the crab are grilled with its shell still intact. Once the shell starts to burn, it usually means the meat inside is cooked to just the right level. Squeeze some lemon or dip it in sudachi for a fresh taste. Try it with a cup of hot nihonshu this winter!