In winter, the restaurants around Tajima showcase an impressive array of seafood pulled straight from the icy Sea of Japan. Of all the catch-of-the-days on the menu, Matsuba-gani is the ultimate Tajima delicacy. These prized snow crabs are caught from November until March and their sweet meat practically melts in your mouth. Although the Matsuba-gani can be prepared almost any way imaginable, the natural flavor of the crab is so cherished that most prefer to savor it simply boiled. It can also be tossed into stews and broths like sukiyaki or thrown into porridges and grilled with dipping sauce. In its freshest state, Matsuba is eaten as sashimi, a rare treat for sushi aficionados. No matter how you order it, wash it down with a local Tajima sake.