Gazami refers to the Japanese swimming crab caught in Osaka Bay. These crabs grow remarkably quickly, and those born in spring can reach a shell width of around 16 cm by autumn, making them large enough to eat.
Although gazami can be caught almost year-round, the period from late autumn through spring is considered the best time to enjoy them. During this season, molting becomes less frequent and the meat develops a richer texture and flavor.
Female crabs are especially prized because they may contain uchiko, or crab roe. The rich, concentrated flavor of the roe is one of the highlights of eating gazami.
The simplest way to enjoy gazami is to boil it in salted water. Another popular preparation is to add the whole crab to miso soup. The shell and meat release a flavorful broth, creating a deeply savory soup.
In Osaka, there is a local tradition of eating gazami during the Kishiwada Danjiri Festival, held in autumn. The crab is one of the seasonal foods associated with this famous festival in the southern Osaka region.