Those sand-like grains in a farmer's hands are actually one hundred thousand live baby crabs — the starting point of every large crab on your dinner table. Instead of pond farming, these larvae are poured directly into rice paddies where they grow alongside rice for several months, naturally aerating the soil through constant digging, eating pests and weeds, and fertilizing the rice with their waste. By harvest time the rice is ready and the crabs are perfectly fattened — two complete harvests from one paddy. This rice-crab symbiosis system produces cleaner rice and better-tasting crabs with zero chemical inputs. The result on your plate — steamed fresh crab with golden roe and tender meat straight from the field.
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