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What does everybody like in the crab dish?
Even if I say very much, it is loved to boil wholly and to eat a crab as it is though the crab that cooked is also delicious.
However, it is troublesome to eat the crab.
The hand is dirty, and surroundings are dirty.
The dress and the floor are dirty, and it grows serious when it eats the crab by my home.
The person of not worrying might be in dirt because of one of the enjoyments eating handling the crab etc. , too.
However, did the question of crab’s those who handled it thinking that the family might be pleased if it was easy to eat beautifully and put it out, too.
I introduce those who handle it about the crab that boiled it here.
First of all, the crab is turned over, it is called, “It puts” of the stomach, and removes the part of a triangle and a semicircle type.
The correct order removes the shell more though there might suddenly be a person who is removing his shell, too.
When “It puts” is removed, the part that doesn’t cut is chopped off with the kitchen knife.
Next, it has crab’s shell in the hand.
And, the foot is taken.
When the foot is taken, it is taken care that an inside crab miso doesn’t drop.
[Misoga] might spill by ..foot.. [moidadake] when there is enough crab miso.
Next, the shell is finally removed.
The part that becomes like [jabara] said, “[Gani]” is removed right and left and thrown away.
Because it indirectly cuts, and it will not eat crab’s foot easily the way things are going, the pause is put in length with the kitchen knife.
It is likely to be able to eat without making the table dirty if it handles it here.
Buying it because the crab spoon etc. that take out the body easily are sold in the hundred-yen store is convenient.

The crab dish is standard of winter.
Then, why will the crab be a dish in winter?
It is because crab’s body has been tightened when it is severe of the cold from autumn to winter.
The reason called the typical one of the representative winter dish is a crab shuts the body and is delicious.
Saying so-called as in season.
It is Hokkaido if it is said the crab.
When I go on a trip to Hokkaido, the souvenir is always Atelecyclid crab.
And, the destination enjoys oneself over the crab dish.
There is a mail order of the beach’s being boiled to a fresh crab as a mail sending directly from the home now, and being reach the next day, too.
Not only the crab in Hokkaido but also the crab from other countries is sold.
I was the one the crab that bought it by the mail order that was called “Blue king crab” before, and from Russia.
It was large and was a crab from Japan that had the eating answer though the taste was feeling defeated a little.
Atelecyclid crab’s miso is especially terrible and delicious if it is said the crab.
Did capturing it know Atelecyclid crab’s surgical knife ..the prohibition..?
Therefore, the Atelecyclid crab seen in the market will say the male everything.
The egg is not seen with [douri] by Atelecyclid crab as for the egg that is with the crab miso though I am loved either.
Moreover, the crab is a living thing that sloughs off old skin.
It sloughs off once a year old skin.
The crab that grows up is called sloughing off old skin.
This becomes “[Katakani]” ….tightly blocking.. good.. the body, and in the state in this side, is sweet and is said that it is very delicious.
Moreover, because “[Wakakani]” uses my element to make the husk after it sloughs off old skin, crab’s body is not so good.
The price is also different by these rankings.

Let’s transform it to a delicious dish spending time for a moment though it is also good to eat the crab as it is.
When a fresh crab is obtained, the dish that it wants you to make it by all means is “Crab’s shell scorch coming. ”
The name is easy though it seems to be terrible somehow.
Father of my home is loved in a fit crab dish also in the relish of sake.
It looks gorgeous because it burns by the shell.
The material is a shell, one big spoon of the miso, one big spoon of the mirin, and one big spoon of sake of the crab that attaches the body and the miso that peels off the crab.
I will carve the spring onion.
It doesn’t care by the amount of the favorite.
Because the taste of the spring onion strengthens when it is too a lot of, the amount in which crab’s flavor is made the best use of might be good.
It might be good to do the spring onion with unassuming modesty because the child eats when doing.
Then, it is how to make crab’s shell grilling.
The shell in the state of the crab miso’s entering is prepared, and the miso, the mirin, and sake are put in.
The spring onion is added and mixed.
Afterwards, crab’s body is put in the shell.
Putting untying it for a moment might be good.
It puts in the fish grilling grill or the oven, and when scorching adheres, the completion.
Moreover, bean jam or disregarding is also recommended.
It is easy, is terrible, it is delicious, and try, please though it is a crab dish that uses soy milk skin.
It only eats putting it on soy milk skin and crab’s bodies applying slowness to what seasoned with the [dashi] soup, the soy sauce, and the mirin with potato starch.
How if it sticks to the container because it is elegant and an article like the dish of the restaurant?
Because the shell can be recycled if it dries it firmly washing, let’s use it for the crab gratin etc.

It is delicious even if it burns the crab cooking, and a wide variety of existing as it is.
The combustion crab to which the taste doesn’t run away is a recipe that the flavor of the body increases further.
However, I introduce the oven dish of recommended only by burning the crab with the net to wanting use to one and the entertainment dish that externals are anxious for a moment.
Because the vegetable that exists is used, it is easy.
It is an article fragrant because it bakes it with the olive oil at the end.
Then, I will introduce “Taraba crab’s oven scorch coming” that can be made.
“Taraba crab’s oven scorch coming”
The material is Taraba crab’s foot, olive oil, an onion, a potato, garlic, a salt, and a pepper.
Parchment paper and the top board are prepared.
(1)Garlic is sliced and the potato and the onion are stir-fried lightly.
(2)The oven is warmed to about 200 degrees.
(3)Parchment paper is paved on the top board.
(4)Moreover, it slices, it stir-fries, it put, and the onion, the potato, and garlic are paved. And, Taraba crab’s foot is displayed on the vegetable and it puts it.
(5)Moreover, it puts while turning the olive oil, and the salt and the pepper are shaken.
(6)It burns by attaching during the oven and 20?25 minute scorching. It is a completion when putting it on a warm platter.
When the guest comes, it might be fit because it is a dish that looks gorgeous though it is easy.
The vegetable is tried by various the one.
Crab’s soup soaks into the vegetable and it can eat the vegetable delicious.
Putting out after it is made easily to carve with a knife for length and to eat might be good for the crab grilled up.

The sushi is gorgeous in the crab dish.
The sushi made from an especially fresh crab is really special though other sushis such as the tunas are also delicious.
It likes crabs as follows ..that.. in my.. sushi though it likes salmon.
The taste is still inferior though the crab of conveyor-belt sushi is cheap and glad that much.
When traveling, it has the memory of eating a very delicious crab sushi in the crab restaurant in Hokkaido before.
To our regret, it cannot meet a delicious crab sushi easily since then.
Then, I thought.
To obtain a fresh Taraba crab, and to make the crab sushi at home.
Of course, saying, “Because the Taraba crab is high, it is not possible to buy it” might also come.
However, it is likely to be able to get it in the year-end gift of winter.
It doesn’t care even if it is not splendid Taraba.
Are not you your may being to make it from another crab when the crab is selling cheap in the supermarket?
The canned food might be acceptable if it says more.
However, when the New Year becomes near, it would be better to avoid it because the price of the crab goes up, too.
Then, will everybody also make a standard crab sushi to cook the crab at home?
It is very happy even if it cooks with the child.
I will introduce crab’s box sushi with a good externals.
First of all, it is a material.
Please prepare [kaniniku] such as feet and the shoulders of the Taraba crab that boiled it enough.
Even another crab is okay if there is no Taraba.
And, vinegar and a large leaf only of the eaten amount for meal and [sumeshi] are prepared.
There is no tool used so much.
It is a bowl, [tappa], and a lap.
It is a crab dish that can be done with the material and the tool that exists in the home excluding the crab.
We will recommend it to the seat and the entertainment of congratulation.

It is continuation to introduce the crab dish and the box sushi that externals are gorgeous and easy the way of making.
Then, let’s immediately make it.
The Taraba crab that has boiled it is untied.
Because crab’s soup goes out at that time, it doesn’t throw it away.
It is possible to use it to season, that this is splendid.
Because meal is made a sushi, let’s cook it hard.
It is convenient that “Rice seasoned with vinegar” uses it for the line where water in the rice cooker is put in because it is.
When meal can be boiled, the vinegar of the sushi rice way and crab’s soup are put in, and it cools it.
Crab’s flavor adheres to meal by using crab’s soup, it becomes delicious terribly, and try by all means, please.
Square [tappa] is prepared.
It cares about neither a length minute potato nor the square.
The lap is spread on the inside, and the remaining part makes long, and gives the lap room.
Please pave it tightly to pave it in four corners neatly.
First of all, [kaniniku] is spread while having paved the lap.
Because finish is different, let’s beautifully spread it here to make the box sushi beautifully.
Next, when [kaniniku] is arranged and paved, the rice seasoned with vinegar is spread.
Stuffing with this repeating several steps and the same work because there are too much often not externals only by one time either might be good.
It suppresses it by the hand putting the lap up.
Please use a dictionary or a heavy stone devising something.
They are put up and it pushes for a while.
It takes out to sparing, the lap is removed, and it divides.
This dish can be easily comparatively made in the crab dish.
And, it is a feature of this crab box sushi that externals are beautiful.

How does the foreign country cook the crab though there is variously crab dish also in Japan?
I called a crab dish of the foreign country and examined it for a moment because it thought and there was no floating something.
First of all, I introduce the crab dish of next South Korea.
A typical crab dish is [kanjankejan] even if it says very much in South Korea.
It is likely not to understand easily from Korean.
It is “Swimming crab’s soy sauce pickle. ” when translating into Japanese.
It is a dish that can enjoy itself in the specialty store in South Korea etc. regardless of time because this is the one having soaked it to the soy sauce.
In season of [kanjankejan] is assumed to be time when the surgical knife crab is piling up a lot of eggs in the inside of the body immediately before the crab is laid.
Crab’s egg is peculiar and delicious.
It is really delicious, and loved me when eating with the crab miso.
Because in season lays the egg when this is passed six months around in May, the egg is not seen in crab’s inside of the body.
Moreover, after having finished eating the crab, the dish that packs meal into the shell and eats is famous in South Korea.
Crab’s flavor adheres to meal, and food advances.
Moreover, a famous river crab is a Shanghai crab in Shanghai.
It is possible to take it in the lake and the river in the vicinity of Shanghai.
Assumption by the Chinese cuisine as high grade ingredients and the sea crab and in season are called also in Japan since October December.
A lot of crabs that have a lot of eggs are seen in October.
It is terrible and difficult to eat though understands because I also have eaten.
It collapses when the foot is made the other side because it is not a big crab and the husk is divided.
I am envied because there is service in which the staff in the shop takes its body in guest’s presence in Shanghai, too.

The crab in the Japanese might come ..loved one.. considerably.
I am the one person.
A lot of crabs might be had in the relish in the winter in autumn also as for the person who is looking forward to drinking sake.
A lot of people who enjoy [kaninabe] are in the year end party, too.
Then, it might be also more abundant that it looks forward to the crab dish of this place of leaving on an overseas trip though it is a crab dish that can enjoy itself enough even in Japan.
Singapore is recommended though the crab dish seems to be famous for South Korea and Shanghai near from Japan if it is said the country where the crab dish is delicious in Asia.
Then, what kind of crab dish is famous in Singapore?
It is the one said, the standard of the crab dish of Singapore during the standard is “Chile club”.
I think that my it is painful, hot, and fit crab dish in winter though it seems to be painful somehow when hearing Chile.
This dish uses the crab in Sri Lanka that is crabs of wally eyes.
A Sri Lankan crab is famous because the shell is hard.
It is a dish that put chilli sauce on this crab.
This dynamic crab dish called a Singapore special product is the one called a Chile club when coming to Singapore like the sushi and the tempura, etc. when coming to Japan.
Painful chilli sauce is very delicious, and it is fit in the crab.
How to eat is called eating applying the bun to a remaining source besides untying crab’s body, applying to the source, and eating is an expert.
Isn’t [anko] up to always the one because it is not like Hanamaki of the Chinese cuisine like Japan even if it is called a bun?
Hanamaki is a bun like the part of the meat [manno] skin.

Moreover, the Shanghai crab can also eat in Singapore.
The Shanghai crab is not a special product in Shanghai alone.
In the luxury store in Singapore, the Shanghai crab can eat from October to December delicious.
Even if the Shanghai crab says very much, that crab miso is very thick and peculiar.
The taste of that miso that other crabs do not have might grip the mind of everybody.
It is the highest when there is an egg.
It is a delicious enough crab even if eating as it is.
I am regrettable in there is no chance to eat too much because it is high-level though love Shanghai crab.
The Shanghai crab is said, “Large [**kani]” in Shanghai and Hong Kong.
Because it is possible to eat if entering the shop with this signboard, it is comprehensible in Shanghai and Hong Kong.
However, because it seems to decide the shop that offers the Shanghai crab in Singapore and is, let’s examine it on the sightseeing site etc.
It can enjoy oneself over the crab dish at ease even in clumsy one because the staff peels off in the luxury store.
Moreover, the crab dish of calm is also famous in Singapore.
A Sri Lankan crab is steamed with sake, and there is something that is called dish that cools it and “Cold club”.
In this, the Chile club of a painful dish is easily a dish of the taste with [atsuatsu] though it uses a Sri Lankan crab that contrasts, and is the same.
In Singapore that can enjoy a taste the crab original, a cold club that simply eats the crab as it is might be a special product.
Moreover, it is bifun if it is called typical noodles in Singapore.
This and the crab were made mixing it, and “Club bifun” is also very recommended.
It is a crab dish popular because it is possible to eat easily by a spicy tasting.

The pot dish is delicious in winter.
What kind of pan of everybody do you do?
It might be variously with a shabu-shabu, a simple [mizuta] coming, and the [tsumire] pan and the Ishikari pan.
The curry pan became popular recently, too.
This is considerably delicious.
The child and the adult love currying.
Well, sweating eating the [chige] pan might be real pleasure of winter.
The whole body gets warm if it comes from things except the cold it home, and it eats a painful pan.
Then, I will introduce the [chige] pan used here with the crab.
The crab uses the swimming crab here.
Because the taste is thick, the swimming crab is a dish that goes out to soup crab’s taste and is very delicious.
Is does it eat the [chige] pan of [atsuatsu] when the crab is obtained and family hearth [shiteha] very?
“Swimming crab’s [chige] pan”
It is a material of one pan minute of 4 and 5.
It is proper quantity [kochijan] of half radish ･････ of two swimming crab ･････ high red pepper ･････ 5 pieces2 Welsh onions ･････ as for the one that ginger ･････ was sold wholesale to sell two garlic ････ putting wholesale ‥ It might be good to put the Chinese cabbage and the garland chrysanthemum, etc. by [hondashi] ･････ of the proper quantity of miso ･････ salt and pepper ････ of three big spoons of one big spoon proper quantity favorite.
It is how to make.
(1)It makes it to the chop washing the crab.
(2)It cuts it in the size in which it eats the radish, the Welsh onion, and the vegetables easily.
(3)[Kochijan], the miso, and [hondashi] are put a little, and the taste is seen with the salt and the pepper when water is put in the pan, and it boils.
(4)The swimming crab, garlic, and ginger are put.
(5)The red pepper is cut in detail, it puts in the pan, and the vegetables are put.
(6)When [aku] is taken, it is a completion.