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

On Sat, 24 Jan 2004 17:08:40 +0900, "guren" > wrote:

> Most places put a little bit of shredded crap on
> the rice, then add a dollop of kani miso on top.

Typo of the week.

Paul Guertin

"guren" > wrote
> 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.

Is the kanimiso in the sushi cooked or not?

Paul Guertin wrote:

> On Sat, 24 Jan 2004 17:08:40 +0900, "guren" > wrote:
>
>
>>Most places put a little bit of shredded crap on
>>the rice, then add a dollop of kani miso on top.
>>
>
> Typo of the week.

Maybe, maybe not. Funny nonetheless.

--
Dan

I (mistakenly) wrote:
> > Most places put a little bit of shredded crap on
> > the rice, then add a dollop of kani miso on top.

Paul Guertin wrote:
> Typo of the week.

I almost wish I could say that the above typo was
by design, but alas it wasn't.

CRAP, and I usually proofread before sending.

*sigh*

glenn

"guren" > wrote in message
...
> I (mistakenly) wrote:
> > > Most places put a little bit of shredded crap on
> > > the rice, then add a dollop of kani miso on top.
>
> Paul Guertin wrote:
> > Typo of the week.
>
> I almost wish I could say that the above typo was
> by design, but alas it wasn't.
>
> CRAP, and I usually proofread before sending.
>
> *sigh*
>
> glenn

Don't worry, Glenn. I doubt anyone really gives a crab.