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  7. Tugani Meshi (River Crab Rice)

Tugani Meshi (River Crab Rice) ｜ Our Regional Cuisines

  • Saga Prefecture

    Tugani Meshi (River Crab Rice)

Tugani Meshi (River Crab Rice)

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  • Tugani Meshi (River Crab Rice)

    Image Source : Saga Prefecture Tourism Association

  • Main lore areas

    All of Saga Prefecture

  • Main ingredients used

    Crab, Rice

  • History/origin/related events

    Saga Prefecture, which is blessed with the Ariake Sea and Genkai Sea, has many regional dishes that benefit from the abundance of seafood. One such dish is "Tsugani Meshi," a dish that incorporates river delicacies. It is a rice dish where Tsugani (freshwater crab) is cooked together with rice, and the unique flavor of Tsugani permeating the rice is delicious. It is also known as "Gane Meshi" or "Kani Meshi." The Tsugani commonly used as the main ingredient is known locally as Tsugane or Yamataro, and in the Kanto region, it is called Mokuzugani. It is a representative crab found in rivers throughout Japan. As the name Mokuzugani suggests, its claws have long, soft, densely packed "seaweed-like" hairs, giving them a deep green appearance. "Tsugani Meshi" is often prepared in the fall and winter when Tsugani descends the rivers from September to December to spawn in the river mouths and shallow coastal areas where seawater enters. Crabs descending for spawning have a delicious taste, and besides "Tsugani Meshi," they are also enjoyed in dishes like salt-boiled or simmered crabs. Particularly famous is the Tamashima River in Nanayama, Karatsu City, which flows into the Genkai Sea, and they are also often caught in the Shiota River. In the past, people used bamboo-made baskets to catch them when they descended the river, especially during heavy rainfall and increased water flow. While the number of Tsugani has decreased compared to before, around 10,000 crabs are released into the Chikugo River each year to increase the resources.

  • Opportunities and times of eating habits

    The delicious season for Tsugani is from autumn to winter when they descend the river for spawning. In Nanayama, where they are often caught, it is beloved as a seasonal tradition in autumn. In the past, cooking Tsugani was considered easier than preparing chicken, so it was often relied upon during gatherings for celebrations.

  • How to eat

    After soaking the Tsugani in water overnight to induce purging of impurities, clean them thoroughly with a scrubber. Remove the shell, take out the gills, and split them into two halves. In a pot, add rice, water, and seasoning such as salt and soy sauce. Arrange the prepped Tsugani in the pot and cook. If you are hesitant to touch crabs due to fear, after purging them in water overnight, place them alive in a pot with a small amount of water, heat it, and cook them when they stop moving. Stop the heat before the crabs turn red to retain the flavor.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    In addition to being commonly made at home, you can also savor this dish at local eateries, restaurants, and bento shops within the prefecture. Due to a decrease in the catch of crabs, it has become a premium dish. In some regions, the method of preparing this dish is passed down through workshops and training sessions.

RECIPE

Ingredients (10 servings)

  • Tsugani (freshwater crab) 5 crabs
  • Rice 5 cups
  • Dark soy sauce 50cc
  • Light soy sauce 50cc
  • Dashi(=Japanese soup stock) 900cc
  • Granulated sugar 1 tbsp.
  • Sake 30cc

How to cook

  • 1. Cut the Tsugani into two halves and trim the tips of the legs.

  • 2. Add rice, Dashi (=Japanese soup stock), and seasonings.

  • 3. Insert the crab into the mixture and cook after 30 minutes.

provider : The JA (Japan Agricultural Cooperatives) Karatsu Women's Division

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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