Kanimaki-jiru (crab miso soup) ｜ Our Regional Cuisines

1. Put washed crabs in a mortar, crush them with a pestle to some extent, add miso paste, and crush them further. (A mixer can also be used.)

2. When it becomes fine, add water gradually, and when about 400 ml of water has been added, strain it through a colander.

3. Put the remaining crab in the colander back in the mortar, pound it with the pestle, add the remaining water and strain it through the colander.

4. Scrape the crab juice from the colander again to make it smooth.

5. Transfer the liquid to a pot and cook over high heat at first, then reduce the heat to low and finish cooking.

6. Add ginger juice, green onions, etc. to taste.