At RŌNIN, we pride ourselves on following the Japanese tradition of eating fresh and seasonally. Every morning our Chefs go to the market to pick up ingredients for the daily menu and our seafood is either local or flown in from Japan. We’re meticulous with our fish preparation and passionate about understanding their flavor profiles and where they come from. Learn more about the fish that we serve in our series, Fish Files.

Shimaishigani (花蟹) (ワタリガニ) Flower Crab – These flower crabs are found in the waters of the Indian and Pacific Oceans. They mostly dwell in the sand or mud and come out during high tides to feed. Male crabs have a bright blue body while female crabs have a duller green or brown body to camouflage with their surroundings. As predators of the ocean, these flower crabs feast on snails, clams, shrimp, fish, as well as other crabs.

RŌNIN’s Flower Crab, Uni, Mitsuba.

Flower crabs are caught extensively for food and do not live long once they’re out of the water. They molt frequently and have soft shells immediately after the process is finished, which makes them a popular food choice. Flower crabs are known for their soft, sweet meat.

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