| dc.coverage.spatial | Manila | en |
| dc.date.accessioned | 2019-03-28T06:13:35Z | |
| dc.date.available | 2019-03-28T06:13:35Z | |
| dc.date.issued | 2013-03-11 | |
| dc.identifier.citation | King crab at Kitsho restaurant (2013, March 11). The Manila Times, p. B7. | en |
| dc.identifier.uri | http://hdl.handle.net/20.500.12174/5157 | |
| dc.language.iso | en | en |
| dc.publisher | The Manila Times | en |
| dc.subject | Human food | en |
| dc.subject | Seafood | en |
| dc.title | King crab at Kitsho restaurant | en |
| dc.type | newspaperArticle | en |
| dc.citation.journaltitle | The Manila Times | en |
| dc.citation.firstpage | B7 | en |
| local.seafdecaqd.controlnumber | MT20130311_B7 | en |
| local.seafdecaqd.extract | Revel in one of the wonders of the sea with Japanese king crabs, specially prepared by Executive Japanese Chef Masahiro Mizumoto at Traders Hotel, Manila's Kitsho Japanese Restaurant and Sake Bar until March 31. Also called stone crabs, king crabs comes from the hermit crab family. It is the largest among the species of crab, weighing up to 15 pounds or more, and taking 10-15 years to grow. Large claws and brownish-blue hard shell covering identify the king crab, which is usually found in the shallow, cold seas of northern Japan and Russia. The icy waters make its meat succulent and flavorful. | en |
| local.subject.personalName | Mizumoto, Masahiro | |
