Since queen crab is not regular Edo style sushi material, it isn’t always chosen by sushi chef. Although the leg part of male crab are preferred as sushi ingredient because it has tender yet fine texture and distinctive sweet taste. Imports from countries such as Russia and Canada are more and more consumed nowadays.
Trivia : Queen crabs contain high levels of free amino acids. There are sweet taste component in glycine or alanine, umami taste component in glutamic acid, and bitter taste component in arginine. Because all these are balanced well, they produce such unique delicious taste.