Pickling Live Japanese Blue Crab in Japanese Sake

This video, by "Sushi Skills Channel" (寿司の技術), shows how to make "Yopparaigani" (drunken crab), using live, female Japanese blue crabs.
It takes two weeks to a month to complete, but it's worth the wait.

Ingredients
・Japanese Blue Crabs (live) (5)
・Sake (Junmai) 3,200 ccs
・Brown Sugar 320 ccs
・Salt 80g
・Dark Soy Sauce 200 ccs
・Red Peppers (8)
・Welsh Onions (Green Portion) 3 Stalks
・Sliced Ginger 65g
・Sansho Powder 3g

How to Make It
1. Put the sugar and salt in a tub large enough to hold all the crabs, add the sake and mix until dissolved.
2. Add the soy sauce and mix lightly.
3. Tear the peppers apart and add them to "2.," including the seeds.
4. Add the sansho powder, ginger slices, and onions and mix again to complete the marinade.
5. Thoroughly wash the live crabs with a tawashi brush.
6. Remove the rubber bands that bind the crabs.
7. Put the crabs in the marinade.
8. Cover with a lid and shake it around so the crabs are fully covered with sauce.
9. After about 30 minutes, open the lid once and arrange the crabs so that their entire bodies are sub,erged in the marinade, then cover it with paper towels to prevent the crabs from breathing.
10. Cover with a lid and then put it in the refrigerator. Let sit for a minimum of 2 weeks.

At the end of the video they show what it looks like when it's finished and arranged on a dish.
Be sure to check it out!