"Dan Logcher" wrote in message
...
D. Lutjen wrote:

"James" wrote in message
om...


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.

Are you kidding? I don't think I've ever had this.. not sure if I do.
Is this in soft shell crabs?

--
Dan

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.