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    “S&B” Torokeru Curry 1kg (for commercial use)
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    Sapporo Ramen / Aomori Ramen / Kitakata Ramen / Aizu Ramen / Tokyo Ramen
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    “NAKANO SHUZO” Chiebijin Junmaishu / Chiebijin Junmai Ginjo Yamdanishiki / Chiebijin Junmai Daiginjo / Chiebijin Kocha Umeshu
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    “FUKUYAMA SHUZO” Tomoe Hokkaido Hotate Dashi 1L
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    “ANDEICO” Ice Cream
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    “OTAFUKU SAUCE” Katsu Meshi no Tare, Umakuchi Shio Dare, Volga Rice Sauce, Hiyashi Chuka Dashi, Union Gyomu Yo Chuno Sauce
Red King Crab / Tarabagani

Tarabagani or red king crab is caught in autumn and winter.
It is the most coveted of the commercially sold king crab species, and is the most expensive per unit weight. It was named after the colour it turns when it is cooked rather than the colour of a living animal, which tends to be more burgundy.

Red king crabs can be very large, sometimes reaching a carapace width of 11 in (28 cm) and a leg span of 6 ft (1.8 m). It is most commonly caught in the Bering Sea and Norton Sound, Alaska, and is particularly difficult to catch, but is nonetheless one of the most preferred crabs for consumption.

Red king crab legs have a sweet tender meat and succulent flavor that is sure to impress.

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