Home / Hyogo / Yudematsubagani
Yudematsubagani ゆで松葉ガニ
| Prefecture | Hyogo (兵庫県) |
|---|---|
| Region | Kinki |
| Japanese name | ゆで松葉ガニ（ゆでまつばがに） |
| Reading | Yudematsubagani |
| Home area | (Music) |
| Main ingredients | (Thingle crab) |
History and Origins
Zwei crabs are called pine crabs in the mountains and in the north they're called the "Yuji pren" in the mountains. Although the pine crab's cucumbers have a soft skin, it is characterized by the cold of the crab's tender taste. It is a special feature of the Japanese Sea. The reason why they call them pine crabs is because they used pine leaves for fuel "because if you put them in water, they spread like pine leaves." The period of crab fishing is from November to March, and it is washed in five fishing ports, including the beaching port on the northwest tip of the state, and it is the largest fishery in the country. However, Zweimani's catch was at its peak about 40 years ago. After that, the harvest was greatly reduced in the late 40s, due to the growth of fishing boats and fishing methods. In recent years, for resource protection, we have made it possible to fish until the end of the fishing season by strengthening our own regulations, such as shortening the fishing season and restricting hunting.
When It Is Eaten
The fishing is canceled in November through March. It's eaten at home, but there's a restaurant that provides crabs, crabs, crabs, crabs, crabs and crabs.
How It Is Eaten
The way you choose a crab is when you have it in your hand, you want something heavy and hard. It's used extensively for cooking, such as rice, rice, rice, rice, and kookaka.
Recipe — Serves 4
Ingredients
- 1 pine crab
- water, to taste
- salt, to taste
Method
- I'll keep the crab in the wash.
- I'll prepare a large pot with a whole crab.
- Put enough water in the pot to make it pop, and put salt into the pan to be a little thiner than seawater.
- When it is boiling, the crabs are all round and the stomach is covered with an upper shell.
- When it boils again, the fire is weakened and the lid is covered for about 18 minutes.
- When you get up with a broom, you give it to the monkey.
Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.