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| Sushi (alt.food.sushi) For talking sushi. (Sashimi, wasabi, miso soup, and other elements of the sushi experience are valid topics.) Sushi is a broad topic; discussions range from preparation to methods of eating to favorite kinds to good restaurants. |
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24-01-2004, 03:36 PM
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Kanimiso
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. 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. 
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24-01-2004, 04:11 PM
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Kanimiso
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? -- Dan
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30-01-2004, 12:30 AM
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Kanimiso
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.
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