2021/10/28～31dinner晩御飯【The story of hairy crab】【毛ガニの話】

10/28dinner晩御飯

boiled hairy crab
Mozuku
natto
Deep-fried & Mushroom and Lettuce Salad
Tofu, spinach and deep-fried dipping sauce
rice (not pictured)

茹でた毛ガニ
もずく
納豆
お揚げ&茸とレタスのサラダ
豆腐&ほうれん草とお揚げのお浸し
ご飯(写真に写ってません)

On this day, it seems that I got a horsehair crab from Hokkaido! Use work gloves and scissors to make the boiled horsehair crab easier to eat, and dip it in ponzu sauce. It’s hard to pick yourself up, but that makes it even more delicious! It is characterized by a large amount of crab miso in the shell, so it seems to be irresistible for crab miso lovers. It is a representative ingredient of Hokkaido. By the way, there are various theories about hairy crab hair, such as to sense the flow of water and surroundings, to protect its soft shell, and to protect itself from predators by blending in with the scenery with its protective color.

Bitly

この日は北海道産の毛ガニをゲットした模様です！茹でた毛ガニを軍手とハサミで食べやすくして、ぽん酢等に付けて食べます。身をほじくるのが大変ですが、その分一際美味しさが引き立ちますね！甲羅部分の蟹味噌の量が多いのが特徴なので、蟹味噌好きにはたまらないようです。北海道を代表する食材です。ちなみに毛ガニの毛は、水の流れや周囲の気配を感じるためや柔らかい甲羅を守るため、保護色で景色と溶け込ませ外敵から身を守るためなど諸説あります。