Kegani in Hokkaido
Crab—“Kani”—has always been a special part of Hokkaido’s seafood culture. I still vividly remember my childhood growing up in Hokkaido. Back then, seafood processing centers—including those for Kani and other Hokkaido delicacies—were always looking for extra hands so including myself and many of my friends, after school, we’d head there to earn a little pocket money. I can still recall the distinct feel and smell of the facility as if it were yesterday.
Now, having stepped away from my hometown and living abroad, I’m amazed at how many people around the world have come to love Hokkaido Kegani (Hairy Crab). That’s one of the reasons why, when I started Hokkaido Uni Shop, I knew that alongside uni, Kegani had to be one of our main offerings. I also wanted to share deeper insights into this exceptional crab that has long been cherished in Hokkaido.
Recently, we had the opportunity to visit one of the largest Kani processing factories in Shiraoi Town, Hokkaido, and I’d love to share with you what we learned from professional Kani processors.
Here is a little peek of the faclity with processing Kegani. By the way winter in Hokkaido is just so.....freezing...
Why Hokkaido Kegani is Available All Year Round
1. Regional Harvest Seasons
Hokkaido is surrounded by three seas, and each region has its own unique harvest season due to variations in ocean currents, temperatures, and natural cycles. This allows fresh Kegani to be caught and enjoyed throughout the year.
2. Advancements in Freezing Technology
With the evolution of rapid freezing techniques, Kegani can now be enjoyed at peak freshness—even from afar. You no longer need to travel to Hokkaido to savor top-quality crab; it can be delivered directly to your doorstep via online orders.
Kegani Harvest Seasons by Region
| Harvest Period | Region |
|---|---|
| Mar–Jun | Sea of Okhotsk |
| Jul–Aug | Funka Bay |
| Sep–Dec | Offshore Nemuro |
| Dec–Feb | Offshore Hidaka |
Each region’s distinct marine environment affects the molting and spawning cycles, ensuring a balanced and continuous supply year-round.
Seasonal Highlights by Region
Okhotsk Kegani (Mar–Jun)
Areas: Wakkanai, Esashi, Omu, Abashiri
Famous for “Ryuhyo-Ake Kegani” (post-drift ice crab), renowned for its rich umami and creamy kani miso.
Funka Bay Kegani (Jul–Aug)
Areas: Oshamanbe, Shiraoi, Kojohama
Known as “Golden Kegani” due to its vibrant color after boiling. Limited harvest time makes it a rare and prized delicacy.
Nemuro Offshore Kegani (Sep–Dec)
Areas: Kushiro, Shiranuka
Large, firm-fleshed crabs with rich kani miso, nurtured by nutrient-rich Kuroshio and Oyashio currents.
Hidaka Offshore Kegani (Dec–Feb)
Areas: Tokachi, Hidaka
Fed on Hidaka kombu, these crabs are celebrated for their deeply savory flavor and exceptionally creamy kani miso.
Other than Kegani - there are more varieties around winter seasons! Seiko Gani, anyone?
How to Enjoy Hokkaido Kegani
- Boiled Whole Crab – The most traditional way to enjoy its pure, sweet crab meat.
- Kani Miso Delight – Scoop the rich tomalley onto warm rice or use it as a luxurious dip.
- Crab Shell Bowl (Kora Mori) – A beautifully presented option, ideal for special occasions or gifts.
Where to Buy Premium Hokkaido Kegani
At Hokkaido Uni Shop, we proudly offer premium selections around winter season
Kegani
Tips for Getting the Best Value
- Understand seasonal pricing trends to make smarter purchases.
- Buy during peak harvest periods (like November) for better quality and availability.
For anyoen outside of Japan, do not worry everything is available from Hokkaido Uni Shop and we ship directly from Japan to your doorsteps!
Copyright@Hokkaido Uni Shop