Hokkaido hairy crab or kegani is a prized crab that's found in the Pacific Ocean and the Sea of Japan. The crabs have spiky hairs that cover their entire body. The texture of their flesh is dense and firm, while the flavor is sweet. The crabs are usually boiled in saltwater in order to bring out their naturally rich flavors, and they're then cut into sections and eaten by hand.
People usually start from the crab legs and then move on to crab roe. The roe of Hokkaido crabs is fragrant and light, and it shouldn't be confused with Chinese mitten crabs, which is a different breed of the same species. Regardless of the order of eating, the crab heart should always be removed (along with other internal organs) as it has a bitter flavor.