Chef Dai Fukasaku’s Guide to Using Every Part of Your Dungeness Crab
In Japanese, mottainai (もったいない) is an expression of regret over waste, but it carries a deeper meaning—one of respect for resources and gratitude for what we have. Rooted in Buddhist traditions, mottainai encourages using ingredients to their fullest potential, ensuring that nothing is wasted. In the kitchen, this means repurposing scraps, using bones for broth, and finding creative ways to turn what might be discarded into something delicious.
In Prince Rupert, Chef Dai Fukasaku embodies this philosophy, working directly with local fishermen to source the freshest seafood while minimizing waste. To help home cooks embrace mottainai, he has designed a set of recipes that flow together, allowing you to make the most of a whole Dungeness crab.
It starts with nigiri and crab rolls, where the sweet, delicate meat is the star. But instead of discarding the shells, they’re simmered into a rich, umami-packed broth—the foundation for a comforting Easy West Coast Dungeness crab ramen. By following this approach, you can turn what might otherwise be waste into one of the most flavorful parts of the meal.
Practicing mottainai at home isn’t just about sustainability—it’s about deepening flavors, honoring the ingredients, and appreciating the effort that goes into producing our food. With Chef Dai’s simple recipes, you can cook like a pro while embracing a mindful, waste-conscious way of cooking.
Try his Easy West Coast Dungeness Crab Nigiri, Crab Rolls, and Crab Ramen and experience firsthand how delicious sustainability can be.
This project is supported by the BC Government’s Buy BC Partnership Program; delivered by MNP LLP with funding from the Government of British Columbia.