Local specialties

Kani Jiru

  • 31Tottori

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  • 31Tottori

Dish log

Kani Jiru
Image attribution: AI-generated image · GPT Image 2.5 Sunburst

A winter miso soup from Tottori Prefecture made with oyagani (female snow crab) and daikon radish.

Dish profile

About this dish

Main ingredients
oyagani (female snow crab), daikon radish
History and origin
In winter, large catches of snow crab are landed in Tottori; the males are called "matsuba-gani" and the egg-bearing females "oyagani." The simple miso soup made with oyagani and daikon is said to be a local dish widely loved throughout the prefecture.
When it is eaten
The oyagani fishing season is limited to November and December, and during this short season the soup is eaten in homes across the prefecture. It is also served in school lunches and offered at events in the prefecture during the fishing season.
How it is eaten
Oyagani cut in half are put in cold water and boiled; once the water boils, daikon is added and simmered over low heat, then the heat is turned off and miso is dissolved in. Other ingredients are kept to a minimum to make the most of the savory flavor of the inner roe (uchiko), outer eggs (sotoko), and crab miso.

Sources

Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.

Dietary guidance

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  • PorkPork: no direct clue found (absence is not confirmed)
  • Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)

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