Swimming crab nigiri

Swimming crab (Gazami)

【Nigiri sushi: Ebi/Kani】
Although the standard Japanese name is “gazami” (Portunus trituberculatus), this crab is commonly known in English as the swimming crab. Its fifth pair of legs is flattened and shaped like an oar, allowing it to swim quickly and over long distances. The name “watarigani” is widely used in Japan for this species and closely related species with similar swimming abilities. While the meat of males is highly regarded, egg-bearing females are particularly prized for the rich, savory flavor of their ovaries and can command high prices.

Well-known branded varieties include “Takesakigani” from Tara Town in Saga Prefecture and “Buzen Hongani” from the Kitakyushu area in Fukuoka Prefecture.

Steaming or boiling gazami enhances its umami and sweetness. For nigiri sushi, chefs often use gazami meat steamed with sake and top it with crab miso or roe. The rich umami and sweetness of the crab miso and roe complement the flavor of the meat, creating nigiri sushi that showcases the distinctive taste of this crab.

Watarigani crabs may carry the lung fluke Paragonimus westermani. Therefore, they should never be eaten raw and must be thoroughly cooked. When freezing these crabs, proper processing procedures must also be followed.

【What is Gazami】
Gazami is distributed south of Aomori Prefecture, the Korean Peninsula, Taiwan, and China. They inhabit sandy muddy areas of inner bays at depths of 20 to 40 meters in groups.　Its carapace is rhombic, reaching 25 cm in width. It is generally called Watarigani, including related species because it can swim long distances quickly using its last flattened leg like an oar.

【Related contents】
List of Prawn (Ebi) and Crab (Kani)

(Updated November 7, 2026)