Watarigani Season: Winter
(with 2 cups of vinegar, salad, Japanese style stew, miso soup)
Cut one of its pincers off. (Be careful not to get pinched.)
Insert the knife into the lower part of the crab's body.
Hold it with your left hand and pull the shell off using your right hand.
Pull the shell completely off.
Remove the pincers.
Remove the gills.
Cut the body in half.
Cut in half again.
It's done.
