Wild
Ke Gani (Hair Crab / Horsehair Crab) is Hokkaido's culinary treasure — a smaller crab than the mighty Tarabagani or Zuwai-gani, but arguably the most flavorful. What Ke Gani lacks in leg meat volume, it makes up for with an extraordinary body cavity packed with the richest, creamiest kani-miso (crab innards/tomalley) of any Japanese crab species.
The eating experience of Ke Gani is unique — the body is opened and the kani-miso mixed with the leg meat and rice, or eaten straight with a small spoon. The concentrated crab flavor is unlike anything else in Japanese cuisine. The distinctive short, dense hair covering the shell (giving the name 'hair crab') is one of the crab's identifying features.
Advance Intertrade sources Ke Gani from Hokkaido's cold northern waters — the pristine, nutrient-rich environment produces the most intensely flavored specimens. Available live, boiled, and steamed forms.
The rich, custard-like kani-miso mixed with warm rice — perhaps the most decadent bite in Japanese seafood cuisine.
The sweet, delicate leg meat served raw with wasabi-shoyu — a Hokkaido specialty.
The shells simmered into an intensely flavored crab miso soup — a warming winter luxury.
The picked leg meat, molded onto rice with a touch of kani-miso — a premium sushi bar offering.
| Size | Grade | Common Use |
|---|---|---|
| 400–600g | Small | Individual portions |
| 600–800g | Medium | Sushi/sashimi — most popular |
| 800g–1 kg | Large | Presentation dishes, celebration |
| 1 kg+ | Jumbo | Ultra-premium — rare, luxury pricing |
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