Crab and Tuna: New Year's Special

Bring plenty of water with salt (~2% salinity) to a boil. Add the hairy crab carapace-side down and boil.

Cut the snow crab legs at the joints, remove the apron, and split the body in half. Take out the miso and rinse it lightly with sake.

Cut out the body meat (do-no-mi) of the snow crab and plate up with garnish leaves.

Extract the leg meat from the snow crab, peel off the membrane for sashimi, and shock in ice water to firm up the fibers and plump the flesh.

Break down the boiled hairy crab. Take the miso from the carapace, peel out body and leg meat, and plate with garnish leaves.

Make crab vinegar. In a bowl, combine vinegar, mirin, shiro-dashi, soy sauce, and sugar.

On a plate of ice, stand a sasa leaf and arrange sudachi and daikon tsuma. Top with the snow crab leg sashimi.

Cut akami, chutoro, and otoro tuna for sashimi from the saku and arrange beautifully on a wooden board. Serve with soy sauce.