This is a meal from Kochi prefecture's New Year cuisine. Toshikoshi "Tsugani" soba is a nutritious dish that uses every part of the "tsugani" crab that is caught in the Shimanto River and other areas from around autumn, including the shell and loincloth. This is a soba version of the tsugani somen noodles that are commonly eaten in central and western Kochi, but I think it would also be delicious if you used other types of noodles such as udon. When boiling the tsugani soup, be careful not to let it boil, as the delicious aroma will disappear. The rich flavor makes it a perfect dish to finish off a night of alcohol.
We wanted to introduce the charms of Kochi beyond the nationally known bonito flakes, so we came up with an updated New Year's dish. While inheriting the unique Tosa style of "Okyaku culture," we have changed the seasonings and cooking methods to make it enjoyable for a wide range of people, from children to the elderly.