Kanazawa's most coveted gastronomic delicacy; a whole crab served in many ways from 3.000-8.000 ¥.
The snow crab zuwaigani is the gastronomic jewel of the Sea of Japan and Kanazawa's star product from November to March, when the official fishing season is open. The highest-quality specimens, marked with a green tag (Kagagani or Etchugani), come from the deep, cold waters off the Ishikawa coast. It is served in many ways: boiled with salt (kani nabe), as sashimi of raw meat (kani sashimi), in tempura, gratinated with cheese or simply steamed. The shell is filled with roe and cooked directly over the coals (kani miso yaki). At the Omicho market you can buy it live to take away and cook, or taste it in the market restaurants. A whole medium-sized zuwaigani crab in a restaurant ranges between 3.000 and 8.000 ¥ depending on the establishment and the size. Out of season it is replaced by the Noto prawn, the kegani (hairy crab) or the buri (winter yellowtail). A compelling reason to visit Kanazawa in winter.
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