Skip to main content.

Ministry of Agriculture, Forestry and Fisheries

Character Size
Standard
Large
Menu
  1. Home
  2. Policies
  3. Food Export
  4. kyodo_ryori
  5. SEARCH&MENU
  6. Hokkaido
  7. Teppou-Jiru

Teppou-Jiru ｜ Our Regional Cuisines

  • Hokkaido Prefecture

    Teppou-Jiru

Teppou-Jiru

Related images
Please refer to “Links and Copyrights” for information on secondary use of images.(Term of use)

  • Main lore areas

    East Hokkaido Area (mainly Nemuro Region)

  • Main ingredients used

    Crab, Green onion, Tofu, Miso

  • History/origin/related events

    In Hokkaido, especially in the East Hokkaido region, miso soup with crab is called "Teppo-jiru." "Teppo-jiru" has long been eaten as a fisherman's dish in the Nemuro region. It is said that the name "Teppo-jiru" came from the way people poke at crab legs with chopsticks, which resembles the gesture of filling a gun with bullets.
    One of the most famous ingredients used in "Teppo-jiru" is the hanasaki crab, which is caught in the Nemuro region (hanasaki crab is named crab, but it is correctly classified as a member of hermit crab, closely related species of king crab).
    Nowadays, the catch of hanasaki crabs is decreasing and the harvest period is only three months from June to September, making them a precious foodstuff. Some say that the raw hanasaki crab is dark brown in color, but when boiled, it turns vermilion, as if a flower has bloomed, hence the name hanasaki crab. The spines on the entire carapace are another characteristic of this crab.

  • Opportunities and times of eating habits

    In the East Hokkaido area, "Teppo-jiru" has been eaten from summer to autumn, when hanasaki crabs are harvested. Nowadays, frozen crabs and the other kind of crabs caught in winter in other regions are used to make "Teppo-jiru," so it is eaten throughout the year.

  • How to eat

    Hanasaki crab is a well-known ingredient for "Teppo-jiru," but other crabs from Hokkaido such as “ke-gani”(hairy crabs), king crabs, and snow crabs, are also often used. The recipe is simple: crab and vegetables of your choice are simmered in kelp broth, seasoned with miso, and finally tofu and green onions are added. The soup stock from the crab gives the soup a delicious flavor.

  • Efforts for Preservation and Succession

    (Outline of the people who have passed down the tradition, preservation society, utilization of SNS, modern efforts such as commercialization, etc.)
    Nemuro City holds the "Nemuro Crab Festival" every summer when hanasaki crabs are caught. "Teppo-jiru" is always served at the festival. It is also served at many other festivals and events in the Nemuro area. Hanasaki crab is popular nationwide as an ordered gourmet and when hanasaki crab is sold, the recipe of "Teppo-jiru" is often recommended.

RECIPE

Ingredients (4 servings)

  • Hanasaki crab leg, (or hairy crab) 4
  • Water 4 cups
  • Kombu(=kelp) 10cm
  • Green onion 1
  • Sake 1 tbsp.
  • Miso 4 tbsp.

How to cook

  • 1. Put water and kombu (cut into strips) in a pan and leave for a while.

  • 2. Cut crab legs with a knife so that they are easy to eat. Cut white part of green onion diagonally into thin slices and chop green part finely.

  • 3. Put crab and white part of green onion in a pot and as soon as it boils, add sake and dissolve miso. Serve in a bowl and garnish with green part of green onion.

provider : “Hokkaido local cuisine that we want to eat and share” (Sachiko Hoshizawa)

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

Top of This Page

MAFF Social Media

  • MAFF Facebook
  • MAFF YouTube

MAFF

Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

TEL : 03-3502-8111

Enterprise identification number : 5000012080001

Copyright : Ministry of Agriculture, Forestry and Fisheries