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  7. Oyagani no misoshiru (Miso soup with snow crab)

Oyagani no misoshiru (Miso soup with snow crab) ｜ Our Regional Cuisines

  • Tottori Prefecture

    Oyagani no misoshiru (Miso soup with snow crab)

Oyagani no misoshiru (Miso soup with snow crab)

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  • Oyagani no misoshiru (Miso soup with snow crab)

    Image provided by: Tottori Prefecture

  • recipe image

    Image provided by: Tottori Prefecture

  • Main lore areas

    Tottori city

  • Main ingredients used

    Crab (female snow crab), daikon (Japanese radish)

  • History/origin/related events

    Miso soup with snow crab is a simple yet delicious soup that is made using female snow crab and daikon radish. It is a very popular dish in Tottori Prefecture, especially during winter when many snow crabs are caught in the region. The female snow crab is called "Oyagani" as it carries eggs that will produce offspring, while the male snow crab is known as "Matsuba Gani". In some areas, the female crab is referred to as "Seko Gani" or "Seiko Gani" because of the orange roe inside the shell, which gives the impression that it is carrying offspring.
    Oyagani crabs are smaller than Matsuba crabs, but they are relatively inexpensive and can be easily purchased at supermarkets in Tottori Prefecture during the season. Miso soup made with oyagani crabs is a staple dish in every household in the region. These crabs have an inner shell (uchiko) and an outer shell (sotoko), which contains a concentrated flavor, including crab miso. To bring out the best flavor, it is recommended to use only a small amount of ingredients while preparing the soup.

  • Opportunities and times of eating habits

    Miso soup made with female snow crab is a seasonal delicacy that is only available from November to December, for a short period of time. Because of its limited availability, it is highly valued as a local staple dish and is widely enjoyed in households throughout the prefecture, offering a taste of the winter season.

  • How to eat

    Cut the female snow crab in half and boil it in water until it is cooked through. Then, add daikon radish and simmer over low heat. To make the best use of the umami of the crab, avoid adding too many ingredients in the miso soup. After turning off the heat, stir in the miso. Boiling the crab in water allows the soup stock from the crab to soak into the daikon radish, making it very tasty.

  • Efforts for Preservation and Succession

    Even today, many people make it at home during the winter and pass down the recipe from generation to generation. This dish is also commonly served as a school lunch and is especially popular among young people. In addition, it is often featured at various events held in the prefecture between November and December, when female snow crabs are caught.

RECIPE

Ingredients (4 servings)

  • Oyagani (female snow crab) 2 cups
  • Daikon radish 1／2
  • Miso Appropriate quantity
  • Water 1500ml
  • Green onion As much as you like

How to cook

  • 1. Cut radish into strips. Split the crab in half from the belly.

  • 2. Boil the crab in water. Bring to a boil and simmer for 15 minutes.

  • 3. Add the daikon strips.

  • 4. Season with miso paste.

  • 5. If desired, add green onion.

provider : Tottori Prefecture

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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