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dc.coverage.spatialManilaen
dc.date.accessioned2019-03-28T06:13:35Z
dc.date.available2019-03-28T06:13:35Z
dc.date.issued2013-03-11
dc.identifier.citationKing crab at Kitsho restaurant (2013, March 11). The Manila Times, p. B7.en
dc.identifier.urihttp://hdl.handle.net/20.500.12174/5157
dc.language.isoenen
dc.publisherThe Manila Timesen
dc.subjectHuman fooden
dc.subjectSeafooden
dc.titleKing crab at Kitsho restauranten
dc.typenewspaperArticleen
dc.citation.journalTitleThe Manila Timesen
dc.citation.spageB7en
local.seafdecaqd.controlnumberMT20130311_B7en
local.seafdecaqd.extractRevel 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.personalNameMizumoto, Masahiro


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