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.

"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.

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 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.

Musashi wrote:

"Dan Logcher" wrote in message
...

D. Lutjen wrote:


"James" wrote in message
e.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?

--
Dan

"Dan Logcher" wrote in message
...
Musashi wrote:

"Dan Logcher" wrote in message
...

D. Lutjen wrote:


"James" wrote in message
e.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?

--
Dan


Uh...I am as surprised as you are about it being "crab shit".
I did not know this.

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.

--
Ken Blake
Please reply to the newsgroup

"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.

D. Lutjen wrote:
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

....and very tasty!

"Ken Blake" wrote in message
...
snip.

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.

--
Ken Blake
Please reply to the newsgroup

...and very tasty!


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.






--
Sent by xanadoof from yahoo included in com
This is a spam protected message. Please answer with reference header.
Posted via http://www.usenet-replayer.com

In ,
Keith typed:

...and very tasty!


I like it too, but not as much as the regular part of the
lobster.

--
Ken Blake
Please reply to the newsgroup


"Ken Blake" wrote in message
...
snip.

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.

--
Ken Blake
Please reply to the newsgroup

Ken Blake wrote:

In ,
Keith 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

"guren" wrote in message
...
D. Lutjen wrote:
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

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?

Musashi wrote:
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