Kochi Tsugani Soup
Tsugani soup crushes Japanese mitten crab with water, strains out shell, then cooks the rich liquid with eggplant and hasuimo stalk. It is a fine crab-stock soup rather than a bowl of large...
At a glance
| Name | Kochi Tsugani Soup (Tsugani-jiru) |
|---|---|
| Prefecture | Kochi |
| Region | Shikoku |
| Type | Strained and fully cooked Japanese mitten-crab soup |
What is it?
Tsugani soup crushes Japanese mitten crab with water, strains out shell, then cooks the rich liquid with eggplant and hasuimo stalk.
It is a fine crab-stock soup rather than a bowl of large crab pieces; soy and miso styles occur.
History and local context
Tradition links the catch to the season when knotweed flowers and crabs descend rivers.
Raw or undercooked freshwater crab can transmit lung fluke. Avoid home live-crab grinding, cook fully, prevent cross-contamination and check shell and crustacean allergy.
How to enjoy it
Cool the hot soup slightly and check for tiny shell fragments while eating the vegetables.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Kochi Tsugani Soup from?
It is associated with Kochi, in the Shikoku region of Japan.
What kind of food is Kochi Tsugani Soup?
This guide classifies it as strained and fully cooked japanese mitten-crab soup. See the overview for its defining ingredients and texture.
Can I order Kochi Tsugani Soup online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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