Dan Logcher wrote in message ...
MahnToh wrote:

Dan Logcher wrote in message ...

Eli Renfro wrote:


Kanimiso may very well be the only sushi item that I don't care for.

What do others think of kanimiso?

Never had it.. so I guess I would have to try it next time I see it.


Sushi Sam's in San Mateo, CA has been serving Japanese snow crab
nigiri with dabs of kani miso to those with the taste for it (even non
Japanese customers who like crab!). I personally love it and still
don't mind even after knowing what it *really* is now. Sam imports his
kani miso from Japan and although I couldn't see the container up
close, it was a small round circular tin.


I'll have to ask my itamae if he can/will get it. He usually gets
interesting items for his Japanese customers, like ika shiokara and
shirako. Maybe he'll get kani miso.


The kani miso he used was a black paste (more or less), but very rich
in flavor (for those who don't mind the "fishy" taste). Also very
strong, so a small dab on each piece of snow crab meat was sufficient
to enhance the overall experience muchos.

I like fishy flavors like saba, kohada, katsuo, and such. Is it
stronger tasting than those?

Much much stronger, but bursting with flavor (acquired taste but I
love it)...

May I suggest going to a Chinese restaurant next time, order a whole
crab (either salt baked, or ginger/scallion stir fried). Take the crab
"head" shell, invert it, scoop up the "brains" "roe" and
whutchamightcallit and eat it. If you like the taste of that (although
it is cooked) then kani miso is for you.