Sekogani: Uchiko vs. Sotoko
Sekogani (セコガニ), or Female Japanese Snow Crab is a sought-after seasonal delicacy in Japan, know for it’s sweet meat and unique roe! They are found in the deep, cold waters off the coast of Japan, as well as in the northern parts of the Pacific Ocean and the Atlantic. Domestically, they are often caught and harvested along the coasts of the Sea of Japan, in the areas of Tottori, Shimane and Hokkaido. These prefectures share the characteristic of having cold, clean waters which is the perfect environment for them to thrive!
- Scientific name: Chionoecetes opilio
- Male counterparts are known as Zuwaigani ズワイガニ
- Season: late Autumn to early winter months
The Two Roes: Uchiko vs. Sotoko
The roe of Sekogani is particularly special because it consists of two distinct types: Kazunoko (数の子) and Shirako (白子). These two types of roe offer different textures and flavors, making them an exceptional culinary experience for anyone looking to savor the full range of a snow crab’s bounty.
1. Uchiko (うちこ) – The Creamy, Velvety Roe
Uchiko refers to the soft, orange-coloured roe that is found in the body cavity of female Sekogani. It is highly regarded for its rich, creamy texture and delicate, sweet flavour. It’s considered a delicacy in Japan and is only available for a short period of time every year. Though not typical, they can be enjoyed in hot pots or grilled. Because of its richness and custard-like texture when raw, Uchiko is also a creamy umami-packed topping that may be used in Sushi.
2. Sotoko (外こ) – The Firm, Crunchy Roe
Sotoko, on the other hands, refers to the fertilised roe found outside the shell. It is typically visible, and attached to the undersides of the crab. Texturally, it is similar to that of Kazunoko or Tobiko, with a briny and oceanic flavour profile.
Preparing Sekogani
The most common way to prepare Sekogani would be to steam or boil it, before extracting the different components and packing it back into its shell. Preparation time takes about 35 to 40 mins.
Step 1: With a clean brush with soft bristles (toothbrush or a brand new kitchen sponge works), wash and clean the Sekogani under running water.
Step 2: Once cleaned, place the Crab into a steamer with its belly and legs facing upwards for 12 to 15 mins.
Step 3: Prepare a bowl of ice water and dunk the crabs in to completely cool. Once cooled, it is time to get peeling!
Step 4: Remove legs > Remove Ventral Shell > Remove Dorsal Shell
- We typically like to use a knife to cut off the legs first. Once removed, break them off at the elbow before using a rolling pin to extract the meat.
- Next, remove the Ventral shell which would expose the Sotoko. Carefully harvest the Sotoko ensuring that the fibres are removed.
- Finally, remove the Dorsal shell. This would expose the gills as well as Uchiko. Remove the gills and set aside the Uchiko.
Step 5: We are now left with the body, cut down the middle. Using a skewer or chopstick, remove the succulent flesh of the Crab.
Step 6: Now that the crab is broken down into its various parts, it is time to pack it back into a cleaned Dorsal shell. Skip this step if you’re not fussed and just have the different elements on its own before missing it all together.
[Optional condiments: vinegar specific for crab, ponzu jelly]
—
Do note that Sekogani is available during late Autumn and early Winter. Specific availability varies year on year, do check in with us via WhatsApp if you can’t find it on our site.
- Shop Sekogani here
- A visual step-by-step on how to prepare Sekogani at home