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 crab flavor and creamy texture is a delicacy enjoyed by many, especially in the winter. This instant version has the crab 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.
