# Tsugani-jiru ｜ Our Regional Cuisines

**Cuisine Name**: Tsugani-jiru

**Region**: Our Regional Cuisines

## Main Lore Areas
Shimanto River, Niyodo River, and Monobe River basins

## Main Ingredients Used
Tsugani (mitten crab), ryukyu (Indian taro stalk) , eggplant, etc.

## History, Origin, and Related Events
"Tsugani-jiru" is one of the representative regional cuisines of Kochi prefecture. Tsugani refers to the mitten crabs that live in rivers such as the Shimanto River and Niyodo River. "Tsugani-jiru" is a soup made by crushing live crabs in a stone mill or blender to make soup stock. Tsugani are in season around autumn when Japanese knotweed and kudzu flowers begin to bloom. The fishing begins in the basin when the tsugani go downriver to spawn. Tsugani grow from a length of around 10cm to nearly 30cm. In addition to "Tsugani-jiru," there are many other dishes made with tsugani, including "Tsugani Somen" which uses the crab shell and the crushed body to make soup stock, and "Tsugani Meshi" made by cooking rice with the whole shell.

## Opportunities and Times of Eating Habits
Tsugani are in season around autumn. During the spawning season, female crabs are said to be more delicious than male crabs, because they store more nutrients in their body. A fishing ban was enacted in recent years to protect the catch, and the official fishing season is open from August 1st to November 30th. It was often made at home in the past, but tsugani is difficult to obtain and prepare, so it is not as common to make it at home today.

## How to Eat
Remove the shell and underside, then crush the tsugani in a stone mill (or blender). Strain the crushed crab in a colander, then place the liquid in a pot with boiling water. Cut the eggplant and ryukyu into an appropriate size, soak in water to remove the bitterness, then add to the "Tsugani-jiru." Season with soy sauce and sake to finish. In some reasons, soy sauce is added to remove the cloudiness prior to cooking. If you are concerned about the unique smell of tsugani, try adding additional ingredients such as ginger. Tsugani have large, hairy pincers, so please use caution when handling. Their pincers may come off when placed in boiling water, so place them in the water while still alive, then heat. When doing so, cover the pot and boil slowly to prevent the tsugani from escaping.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Tsugani is a Kochi prefecture specialty, and it can be eaten at local restaurants and tourist facilities when in season. "Tsugani-jiru" is often served at local events. Source: Agricultural Products Marketing Strategy Division, Agricultural Promotion Department, Kochi Prefecture / Tosa Traditional Food Study Group

## Ingredients
- tsugani crabs: 3 to 4(about 500g)
- eggplant: 1
- ryukyu (Indian taro stalk): 1／2
- Water: 5 cups
- Soy sauce: 1 1／2 tbsp.
- Salt: 1 tsp.
- Sake: 2 tbsp.
- perilla leaves: 3

## Recipe
1. 1. Remove the shell and underside from the tsugani, then use a sturdy knife to crush into thin pieces on a cutting board. Once it's adequately crushed, put it in a blender with a bit of water to crush it into finer pieces (use some of the water specified in the ingredients to loosen it up).
2. 2. Place the crushed tsugani in a colander over a large bowl, then rinse and strain with the amount of water specified in the recipe to catch any shell pieces.
3. 3. Pour the strained tsugani juice into a pot, then heat and simmer with the thinly sliced eggplant and ryukyu.
4. 4. When cooked, the crab protein binds together to resemble egg-drop soup.
5. 5. Season with soy sauce, salt, and sake, then serve in bowls topped with shredded perilla leaves.

## Provider Information
provider : "Tosa no shokutaku, tsutaetai, ofukuro no aji, mama no aji" (Tosa Traditional Food Study Group)

![Image](Not found)