🍱 Tsugani-jiru

"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.