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Ito Shokuhin Kanimiso with Crab Meat

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In Japanese culture, there is a big emphasis on mottainai, or not wasting anything - even crab guts! Now don’t let that deter you away - Kanimiso (which literally translates to, “crab brains”), a greenish-gray paste made from the insides of crabs, is very delicious! The unique but distinct kani (crab in Japanese) flavor and creamy texture is a delicacy enjoyed by many, especially in the winter. This instant version has the meat mixed in, so it’s the ultimate high-quality, flavorful dish for any crustacean enthusiast. Enjoy it as is, over tofu, or even dip your french fries in it!

Looking for ways to cook with Japanese tinned fish? Read this article!

Common Allergens: Shellfish, Wheat, Soy.

What Is Miso?

Miso is a smooth paste of cooked, mashed, salted, and fermented grains or legumes (typically edamame). Miso paste varies in sweetness, saltiness, and umami, or savoriness. The two most popular types are red and white miso. White is typically milder and sweeter, while red tends to be saltier, earthier.

How To Cook With Miso 

You can of course use miso to make miso soup, or you can experiment with mixing miso into soy sauce glazes for squash and other roasted vegetables. You can even incorporate it into marinades for barbecue! It’s the perfect complement to udon noodles, or in nabe (Japanese hot pot). Miso paste can be quite salty, so make sure to start out with a small portion and see how it flavors your dish.

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