King crab or Tarabagani is the most expensive kind of Hokkaido crab. The season is from September-January.
Tarabagani are caught and processed in the northern regions of Hokkaido, flashed frozen to maintain the highest level of freshness and airflown.
Extremely sweet and flaky, simple to prepare.
- Approximately 1kg per shoulder
- Best consumed in BBQ, Steamboat, steamed, baked and in soups
- Frozen, Raw (steam hight heat for 8 minutes to cook or boil or bake)
- This product is best consumed within 3 days once thawed