The specific crab is called Matsuba Gani which is a very popular food among Japanese who love to eat it as the king of the palates of winter. Best way to eat Matsuba Gani is dip the crab meat in sanbaizu sauce (soy sauce mixed with vinegar and sugar) after the crab is boiled in salted water. It is also good for sashimi, grill and chowder.
Welsh Onion and Crab Gratin
The crab meat tastes sweet and is good for chowder and vinegared rice. It is also processed to foods such as croquet, shao-mai and gratin.
Crab Miso Soup
Though the size is small, the crab cooked in miso soup is tasty. Meat and egg on midsection have rich flavor.
Macherel cooked in Miso
Macherel that become fat in autumn and winter is very delicious in various ways of cooking such as grilling with salt, boiling in miso soup, raw meat processed with salt and vineger and sushi. Cooking skill required most is for "Shime Saba" which is raw fillet processed with salt and vinegar using a very fresh macherel. Proportion of vinegar and salt to put on the raw meat and the length of time to apply to these two condiments are essential for cooking this dish.
It is recommendable to eat raw squid with soy sauce mixed with ginger. It is also good to cook it together with taro in the pot or it's good just to fry legs. Squid after drying over night, as well as salted squid, is good to eat with sake. Observing Isaribi, the fish luring lights on squid catching boats that shine bright on the horizon in the night, is another attractive scene in Sakaiminato.
Utilizing the sand field in the municipal territory, Shiro negi is a special product of Sakaiminato. With frequent treatment of sands, Shiro negi of highest grade will have nice white root that extends to 40cm~50cm. Shiro negi is an indispensable vegetable for cooking, particularly so for nabemono (pot boiled cooking). Pot-boil cooking of matsuba gani must use shiro negi which increases the whole taste enormously.
Because of the sand structure of the Yumigahama Peninsula which made it difficult to grow rice, satsuma imo was widely planted instead. Currently, there are potato cookie, potato porridge, potato croque, potato candy and potato shochu, all of which are made of satsuma imo.
Calling for Information
Tourism Section, Trading and Tourism Div., Industry Environment Dept., Sakaiminato City