Kanijiru is a soup made from crab. A spawning female zuwaigani snow crab is rinsed and cut in half lengthwise. Daikon cut into thin strips is simmered with the crab in water and then seasoned with miso. The female crab has sotoko eggs that are outside of the body and uchiko eggs that are inside the body. These eggs along with the miso are rich in umami. The male matsubagani, the local name for snow crab, has a different umami.
Crabs are in season and can be harvested from November to the beginning of January. The crabs are relatively affordable at this time and can be enjoyed by many people. During this period there are promotions and special events and many will cook crab dishes at home. The locals are proud of this masterpiece seasonal cuisine.
Male snow crabs have twice the umami of female snow crabs. The female sotoko and uchiko eggs combined with miso creates layers of umami that harmonize to create a delicious kanijiru soup.RECIPE_HEADEND