Cuisine

In Kawazu, "boiled Japanese Mitten Crab salt" is a simple way of eating from old days.
Start boiling in fresh water over a very low heat.
If you boil it from the beginning with a strong heat, all the legs will come off and you will fail.

Japanese Mitten Crab this facility is caught in the Kawazu River in front of the hotel using traditional basket fishing.
The odor is removed for about two weeks in a fish tank using spring water from Wasaida, and the meat is tightened before cooking.

Crab soup is an unforgettable taste, but it is a little difficult to make and takes time, so we will accept it by reservation.

Japanese Mitten Crab well and remove the shell.
Clean the yellow miso on the shell side and put it in later.
A bitter taste comes out from the eyes and mouth, so remove the miso carefully and discard the shell.

② Remove the gills on the body side and the fundoshi on the back side and start crushing the crab.
After mashing it well, grind it thoroughly in a mortar.

③ Add the kombu dashi stock, dissolve the miso in it, strain it through a colander, and let it sit for a few minutes.
Transfer little by little to another pot, etc., and remove the shells that have settled to the bottom.
Repeat this several times and let it rest for about an hour.

④ After that, add the rich miso extracted from the shell and simmer slowly over low heat.
Miso soup with no ingredients when boiled.
Please be careful when heating.

The finishing touches are freshly harvested green onions cut into 2cm pieces.This green onion plays an important supporting role.
It's out when it boils wobbly.
The softly solidified object crumbles and must be remade from the beginning.

In order for everyone to enjoy delicious Japanese Mitten Crab,
We must continue to watch over Japanese Mitten Crab fishing and the Kawazu River.