If you’ve ever wanted to experience real catch and cook vibes in Japan, you’re in for a treat. Last weekend, I went on an unforgettable sawagani (Japanese freshwater crab) adventure—catching these little crabs from a local mountain stream and turning them into crispy, golden tempura right on the spot. It’s one of those off-the-beaten-path food experiences that connects you to nature, and amazing flavor all in one!
📍 Where I Found the Sawagani Crabs
Hidden in the clean, flowing waters of my local creek, sawagani thrive in cool, shaded areas. These tiny Japanese freshwater crabs are often overlooked, but they’re actually a traditional delicacy in many regions of Japan. Just lift up the rocks and you will find them hiding under them. Don’t worry, They’re pinch doesn’t hurt too bad. In about an hour and a half I was able to catch a good handful of them!
🍳 Cooking Sawagani Tempura Style
After rinsing and prepping the crabs, I fired up some oil and coated them in a light tempura batter. Once golden brown, the crabs turned into crunchy little bites packed with umami. Think soft shell crab, but mini and super local. If you’re a fan of Japanese cuisine, you’ll definitely want to try cooking sawagani like this!
This sawagani catch and cook trip reminded me why I love exploring the wild side of Japanese food. It’s simple, natural, and delicious. If you’re into outdoor cooking, Japanese food culture, or just want to try something new, definitely give this a shot next time you’re in Japan.
🎥 Check out the full video on my Youtube and support extra behind-the-scenes content on my Patreon!
Sawagani catch and cook
Japanese freshwater crab
wild food Japan
catch and cook Japan
tempura crab recipe
outdoor cooking Japan
Japanese food culture
traditional Japanese cooking
foraging in Japan
summer in Japan
English 
Japanese