Crab and pear vinegar dish

Crabs are ingredients that can be used all year round, but boiled crabs remind us of the autumn leaves. This time, I combined the Japanese pears, which are seasonal autumn fruits, and crabs, to make an autumn-like vinegared dish with citrus fruits. Instead of Japanese pears, regular pears, persimmons, grapefruits, and other citrus fruits are also suitable, so please enjoy this recipe with your preferred choice. You can use your favorite citrus such as yuzu, sudachi, or lemon as the citrus juice that will be mixed with the vinegar. The balance of sourness and taste will change depending on the kind of citrus used. Therefore, it is recommended to taste while making. Mix several types of citrus fruits to make them more delicious.

This time, I served the dish fully in a crystal-glazed container with a lid. This creates a fluttering image of the ginkgo leaves. Also, I used an underplate to add rhythm to the dish. This plate features the unique work of calligrapher Suito Nakatsuka which depicts the Chinese character “flower” in four stylized renditions titled spring, summer, autumn, and winter. For this dish, the “autumn” plate was used.

Crafts used for the meal

Enpo Saryo