"Ken Blake" wrote in message
...
In ,
Dan Logcher typed:
Musashi wrote:

"Dan Logcher" wrote in message
...

D. Lutjen wrote:


"James" wrote in message
le.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.

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.

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.

Whew...glad to hear that.