SAVOR JAPAN

Boiled kani (crabs) are often served at celebrations in Japan because of their decorative red shells. They are especially popular in winter when caught fresh around the country, but are enjoyed throughout the year as one Japan's finer seafoods. Zuwai (snow crabs), known for their long legs and sweet, refined meat, have different names in Japan depending on where they are caught. For example, they are called Matsuba crab when caught in the Sanin region and Echizen crab when caught in Fukui Prefecture. Zuwai crabs from Kanazawa are especially popular.

Ankou (monkfish) are related to grotesque deep-sea fish, but live at shallower depths ranging from 30 to 500 meters. In Japan, ankou are relished for their delicious flavor and no parts go to waste. In fact, the liver (ankimo) is a popular delicacy. Ankou is commonly mixed with vegetables and cooked at the table in ankou-nabe (hot pot). Its flesh is most flavorful from November to February, but Japanese especially enjoy warming themselves with ankou-nabe in January and February, the coldest months of the year.

Japan's mammoth sumo wrestlers need tons of nutrition and energy to bulk up and battle each other in the ring. In accordance with tradition, they live and train in sumo-beya (stables) where they push themselves to the limit and eat to their hearts ' content. All of the dishes they cook are called chanko, and the most popular dish is protein-rich chanko-nabe (one-pot dish), which is eaten in vast quantities with rice. The recipe varies, but contains dashi or broth and is packed with various meats, seafood, tofu and vegetables. You can try chanko-nabe at restaurants, and we especially recommend those run by retired sumo wrestlers.