Joi Ito's conversation with the living web.
All of the pictures of Shanghai Crab that I could find that were good were on people's diary's and I felt guilty "fair using" them so I decided to grab this kind of ad-like one from http://www.sannmei.co.jp/. I should have taken my camera...
Today Mizuka and I had Peking Duck and Shanghai Crab for lunch. On the last trip to Beijing, Mizuka had Peking Duck and Shanghai Crab with Yanai-san. She discovered that in Beijing, they put minced garlic in the Peking Duck and it tasted great. Today, we asked for minced garlic in our Peking Duck and it did indeed enhance the flavor immensely.

As for the Shanghai Crab... YUM! It's become quite popular in Japan. I don't know how well known it is in the US. The best Shangai Crab comes for a specific lake near Shanghai. It is very round and small and the best part is the egg inside of the female crabs. It is quite expensive. One chef, when asked what the difference between good Shanghai Crab and no-so-good Shanghai Crab was answered, "the price." Crabs that look the same can be totally different weights. Good crabs are stuffed with yummy egg. The meat is also very good, but it takes a good 30 minutes to get the approximately two mouthfuls of crabmeat out of the crab. The season for Shanghai Crab has just started so I look forward to some more during the months ahead.

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