Gan-jiru (Crab Soup)
A bold and rustic dish made with live river crabs

About Gan-jiru (Crab Soup)

Gan-jiru (がん汁) is a traditional local dish from Usa, crafted using river crabs (commonly known as mokuzugani or zugani) caught in the rivers flowing through the Usa Plain from winter to spring.

As the crabs are challenging to eat in their natural state, they are chopped and finely ground using a blender. Any excess shell or inedible parts are removed, leaving a crab paste that is cooked into a soup. As the mixture is heated, the proteins create light, fluffy clusters that float to the surface. The flavor is kept simple, seasoned only with salt and soy sauce, and garnished with takana (pickled mustard greens).

Gan-jiru was once a common dish in households up to the mid-20th century. However, with the declining population of river crabs and the labor-intensive preparation process, it is now rarely made at home except in a few areas. The name "Gan-jiru" is believed to have evolved from the term "kani-jiru" (crab soup), which gradually shifted in pronunciation over time.

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