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A hands-on cooking experience featuring exceptionally fresh crab, available only in this coastal community.
Make your own crab rice bowl at a local inn using crab landed in Taiza, one of Japan’s leading crab-fishing areas. The female seko crabs used as toppings are small but prized for their rich tomalley, bead-like outer roe, and inner roe found inside the shell.
A seko crab used in the cooking experience. Its round little eyes are adorable.
When boiled in a special broth, the crab opens up to reveal its inner roe.
Next, take apart the boiled crab. It is packed with rich tomalley.
The meat inside the legs is difficult to remove, so use a pestle to push it out.
The toppings look tempting enough to eat as they are. The photo shows one serving.
Scatter the toppings generously over the rice without worrying about their arrangement.
Finish with a touch of wasabi. Mizuna greens from Kyotango add a refreshing accent.
Some reviews are AI-translated.
Getting to make a sushi roll, cut sashimi and make our own sashimi and crab dish.
The staff at Kyotango Ryugu Project were wonderful and so funny and fun to be around. From their crab dance to teaching us Tango べん (dialect), they were so upbeat and made the whole experience really enjoyable. I loved that we got to in the kitchen and not only make maki sushi but also their own special female crab どんぶり(topped rice). The women were so helpful and stayed right by us giving us direction and encouragement the whole time. And even more so, we made a gigantic tray of nigiri sushi! The whole experience led to a remarkable banquet of all the food we made and both crab hot pots and grilled crab. It was delicious and with the cold weather it was the perfect meal.
Getting to do the cooking
It was very interesting experience of cooking Japanese meals and a huge variety of delicious seafood to try.
Preparing the food by ourselves.
