Sashimi Galore: 一品松葉蟹生姜酢 Ippin : Matsuba-gani (Snow crab), ginger vinegar @ まき村 Makimura, Tokyo. The best thing about eating crabs in Japan is no matter where you go, they already did all the hard work for you, extracting all the meat out. Like these crab legs which were already neatly extracted from the shell in whole pieces and you can eat the whole meaty chunky leg with the crab miso or the shoga-zu (the crab vinegar with ginger), effortlessly. The most important thing is Japanese always remember to keep all the roes, eggs and crab miso, all the best essence of crabs (sorry Americans you always throw away the most decadent parts... :P). The same joy goes when you have hairy crabs in Shanghai during hairy crab season! by little_meg_siu