Brown king crab (Hanasakigani) is distributed along the northern coast of Hokkaido, the Sea of Okhotsk, Kamchatka, and the Bering Sea. It inhabits rocky and algal beds in shallow waters, moving to deeper areas as it grows. The carapace length and width are approximately 15 cm. Scattered with thick, short spines, it resembles the closely related King crab (Tarabagani), but has thicker, shorter legs. Its body color is dark purple-brown. When boiled, it turns bright red like a flower blooming. The fishing season is from April to September, so live Hanasaki crabs are only available from early summer to early fall.

Hanasakigani has a richer taste than Horsehair crab (Kegani) and has a unique sweet aroma. Generally, boiled and frozen Hanasakigani are available. Boiled or steamed crabs, of course, are also recommended to be made into a crab hot pot dish or crab soup, as good broth is produced from the shell.