Red snow crab nigiri

Red snow crab (Benizuwaigani)

【Nigiri sushi: Ebi/Kani】
In the Sea of Japan, the red snow crab (Benizuwaigani) is caught in greater quantities than the snow crab (Zuwaigani). It inhabits deeper waters than zuwaigani, and there is less meat in its legs than in those of zuwaigani. Furthermore, because of its high water content, it is watery, does not keep well, and quickly turns black. Another characteristic is that its shell is red even before boiling.

On the other hand, at sushi restaurants along the Sea of Japan coast where fresh red snow crab is available, chefs use a small amount of the crab’s meat to make nigiri sushi or gunkan-maki. Although the pale red color of the meat makes it look rather unimpressive, the sweetness of benizuwaigani—with just the right amount of moisture removed—pairs exceptionally well with vinegared rice. When prepared as nigiri, its sweetness takes on a more refined character. Although it is rarely served in Tokyo, if you ever visit places like Toyama or Shimane, you should definitely give it a try.

Red snow crab is also distributed live and is available in a wide variety of processed forms, such as boiled crab, crab sticks, and flaked meat. Compared to zuwaigani, it costs about one-fifth to one-tenth as much, making it an indispensable ingredient in all-you-can-eat menus. It is also used in conveyor-belt sushi restaurants, where it features in a diverse range of dishes, such as gunkan-maki filled with flaked meat or crab salad with mayonnaise. Its crab roe is also rich and creamy, and it is often used in gunkan-maki as well.

【What is Benizuwakgani】
Red snow crab (Benizuwagani) is distributed mainly in the Sea of Japan north of the San'in region and in the Pacific Ocean north of Choshi. It inhabits deeper waters than snow crab (Zuwaigani), at depths of 500 to 2,000 meters. Red snow crab can grow to nearly 80 cm in length, similar to snow crab, but weighs less than 1 kg.

It has no particular season when its taste improves or declines, as the water temperature in its habitat remains relatively stable throughout the year. Major production areas include Shimane, Hyogo (Kasumigani), Niigata, and Toyama (Koshi-no-akagani) prefectures, mainly along the Sea of Japan coast.

In areas where red snow crab and snow crab coexist, hybrids of the two species can also be found. These hybrids are said to combine characteristics of both species and are also known as "golden crab" (Ougongani) because of their rarity and good taste. The scientific name of red snow crab is Chionoecetes japonicus Rathbun, 1932.

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(Revision date: September 14, 2026)