Taste like Uni
James
crab roe. Just wonder if it could substitute for uni.
D. Lutjen
news:ae2b8847.04012...@posting.google.com...
> I find roe from steamed crabs reminds me of uni. I've never tried raw
> crab roe. Just wonder if it could substitute for uni.
That's not roe. That's kani miso (aka crab shit). The best part of the
crab.
Dan Logcher
Are you kidding? I don't think I've ever had this.. not sure if I do.
Is this in soft shell crabs?
--
Dan
Musashi
"Dan Logcher" <dlogcher*xspam*@comcast.net> wrote in message
news:400FE59B...@comcast.net...
Dan, the kani miso is the brownish stuff that is under the shell and packed
into the side corners
(points) of a softshell crab.
If I eat a hard shell blue claw I will take the shell, put in some sake and
mix the miso together.
I am not really sure if one could use kani miso for sushi as the original
poster asks because
all the raw kani miso I have seen (like when I split a live green crab for
tautog bait) is really
watery and far far softer than any uni. That said there may be some remote
place in Japan
that does use kani miso as neta. But it certainly is not mainstream.
Also, taste wise although I do see the resemblance to uni, I personally find
the taste also
resembles ankimo a bit.
Kani miso, in the case of a lobster is called tomaly in English.
Dan Logcher
Oh right the green stuff from lobster. Is it really crab shit?
--
Dan
Musashi
Uh...I am as surprised as you are about it being "crab shit".
I did not know this.
Ken Blake
Dan Logcher <dlogcher*xspam*@comcast.net> typed:
No, if it's the same as lobster tomalley. The tomalley is the
liver of the lobster.
--
Ken Blake
Please reply to the newsgroup
Musashi
"Ken Blake" <kbl...@this.is.an.invalid.domain> wrote in message
news:1010es8...@corp.supernews.com...
Whew...glad to hear that.
danseur
cue homer simpson "mmmmmmm, crab shit".....
guren
> > > That's not roe. That's kani miso (aka crab shit). The best part of
the
> > > crab.
Thanks David. I could have gone my whole life without that description. ;-)
> That said there may be some remote
> place in Japan
> that does use kani miso as neta. But it certainly is not mainstream.
You're right that it's not necessarily mainstream, but it's probably a lot
more ubiquitous than you think. For example, kani miso sushi (as gunkan
maki), is served at all of the Bikkuri Sushi restaurants in Tokyo. Bikkuri
Sushi is a kaiten (conveyor-belt) sushi chain with dozens of locations
throughout Tokyo. I've also seen it served at many other lower-end
sushi restaurants in Tokyo.
glenn
Keith
"Ken Blake" <kbl...@this.is.an.invalid.domain> wrote in message
news:1010es8...@corp.supernews.com...
<snip>.
Hidago D. Langosta
>
> > >
> > > Oh right the green stuff from lobster. Is it really crab shit?
> >
> >
> > No, if it's the same as lobster tomalley. The tomalley is the
> > liver of the lobster.
I prefer Mexican tamale to Lobster tomalley.
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Ken Blake
Keith <klREMOV...@airmail.net> typed:
> ...and very tasty!
I like it too, but not as much as the regular part of the
Dan Logcher
> In news:bur8io$n...@library2.airnews.net,
> Keith <klREMOV...@airmail.net> typed:
>
>
>>...and very tasty!
>>
>
> I like it too, but not as much as the regular part of the
> lobster.
My mother-in-law mixes it into scrambled eggs with mushrooms.
--
Dan
Musashi
"guren" <photo...@hotmail.com> wrote in message
news:buq0c8$jjcvd$1...@ID-85450.news.uni-berlin.de...
I'd presume it is kani miso from King crab or snow crab.
Have you tried it personally? If so, how did you find the taste and texture?
guren
> Thats intersting to know. Next time i am in tokyo i must try it.
> I'd presume it is kani miso from King crab or snow crab.
> Have you tried it personally? If so, how did you find the taste and
texture?
Sure, I get it quite often and it's pretty cheap - something like
150 or 200 yen for two pieces. It's usually not just the kani
miso, though. Most places put a little bit of shredded crap on
the rice, then add a dollop of kani miso on top. It's tasty and
the texture is fine, but I prefer just kani miso by itself, especially
if it's eaten directly from a freshly boiled crab. As gunkan maki
the taste is muted a bit too much by the rice and nori.
glenn
Paul Guertin
> Most places put a little bit of shredded crap on
> the rice, then add a dollop of kani miso on top.
Typo of the week.
Paul Guertin
p...@sff.net
Tippi
> if it's eaten directly from a freshly boiled crab. As gunkan maki
> the taste is muted a bit too much by the rice and nori.
Is the kanimiso in the sushi cooked or not?
Dan Logcher
> On Sat, 24 Jan 2004 17:08:40 +0900, "guren" <photo...@hotmail.com> wrote:
>
>
>>Most places put a little bit of shredded crap on
>>the rice, then add a dollop of kani miso on top.
>>
>
> Typo of the week.
Maybe, maybe not. Funny nonetheless.
--
Dan
guren
> > Most places put a little bit of shredded crap on
> > the rice, then add a dollop of kani miso on top.
Paul Guertin wrote:
> Typo of the week.
I almost wish I could say that the above typo was
by design, but alas it wasn't.
CRAP, and I usually proofread before sending.
*sigh*
glenn
shadow self
Don't worry, Glenn. I doubt anyone really gives a crab.
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