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Ganjiru ｜ Our Regional Cuisines

  • Oita Prefecture

    Ganjiru

Ganjiru

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  • Ganjiru

    Image Source : Oita prefecture

  • recipe image

    Image Source : Usa City Health Department

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  • Main lore areas

    Usa City Area

  • Main ingredients used

    Tsugani (=River Crab)

  • History/origin/related events

    Usa City is located at the base of Kunisaki Peninsula. To the north, the city faces the "Suounada" Sea, and to the south, "Tateishi Mountain", "Hitomidake Mountain", and other mountains less than 1,000 meters above sea level can be seen. "Usa Jingu", the main shrine of more than 40,000 Hachiman shrines in Japan, is known as a power spot visited by many worshippers every year. The Yakkan River, which flows through the city, is famous for its Tsugani (=River Crab) crabbing.
    "Tsugani" is the name of a large riverine crab, the "mokuzugani", which is characterized by its algae-dust-like, hairy hands. "Ganjiru", a soup eaten in this region, is made by mashing Tsugani and flavoring it with soy sauce. It is said to have been invented in order to enjoy the crab, which is difficult to eat on its own.
    Until the mid-Showa period, "Ganjiru" was often made by ordinary households. However, since the population of Tsugani itself is decreasing and making tsugani is time-consuming, households, except in some regions, are making "Ganjiru" less and less often. There are various theories about the name, but it is said that the word "Kani-jiru(crab soup)" became "Gani-jiru" and gradually changed to "Ganjiru".

  • Opportunities and times of eating habits

    It is made at home after the opening of the river crab fishing season in mid-August. It is considered tasty because the crab's body stores nutrients during the fall and winter when the spawning season arrives. A little while ago, it was served to neighbors as a seasonal delicacy.

  • How to eat

    After the Tsugani have been mashed and shelled, salt is added and the remainder of the crab is brought to a boil. Then, the protein floats to the surface in fluffy clumps, and at the same time, the soup becomes clear. When the pot is heated and the liquid is just beginning to become impure, many households add chopped "takana" because the crab protein collects in the "takana".
    Finally, the crab is simply seasoned with salt or soy sauce. This allows you to enjoy the full flavor of the crab. If you don't like the unique aroma of Tsugani, you can add ginger.
    In the past, tsugani was ground with a stone mortar, but nowadays a mixer or food processor is commonly used. This is easier to grind because it can grind finer.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
    Since many of the younger generation, even among the locals, are not familiar with it, local companies are commercializing it to pass on the taste. Usa City is also working to disseminate information on local dishes such as "Ganjiru", as part of its "Taste of Hometown Project".

RECIPE

Ingredients (4 servings)

  • River crab 6
  • Salt As needed
  • Katsuona leaf 3 large leaves
  • Thin soy sauce As needed
  • Water As needed

How to cook

  • 1. Wash river crabs well.

  • 2. Blend live river crab and water in a blender.

  • 3. Strain through a colander and add the remaining shells to the blender. Repeat 2 or 3 times.

  • 4. Scrape the collected juice again.

  • 5. Place in a saucepan, add salt and bring to medium heat. Stir gently with a rice scoop from the bottom of the pot to prevent burning.

  • 6. Cut Katsuona leaf into 1 cm pieces.

  • 7. When the liquid in the pot starts to become inpure, add Katsuona leaf.

  • 8. When the crab gets collect in the Katsuona leaf and the broth becomes clear, season with light soy sauce.

Recipe Arrangements

If Katsuona leaf are used instead of "takana", there will not be much Scum.

provider : "Oita's local cuisine that we want to preserve for the next generation"

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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