Hokkaido Kani Miso

In making Kani Miso (Grilled Crab Innards), the spider crab, known for its long legs resembling a spider, is commonly used. The larger the crab, the more innards (known as ‘kani miso’) it will contain. Traditionally, kani miso is grilled over a hot grill until it becomes warm, releasing its distinctive aroma and flavor. The color of kani miso can range from light brown to dark green. Nowadays, pre-made frozen products, including the crab shell, are available for purchase. These can be squeezed out, grilled, and eaten immediately, or mixed with mayonnaise or miso sauce for added flavor.

Ingredients and materials

• 1 pack (300 grams) of Japanese crab innards (Kani Miso)
• 1 shell of snow crab shell
• 2 sticks of shredded imitation crab sticks
• 1 stalk of chopped green onion
• 1 tablespoon of salmon roe
• 1 tablespoon of orange tobiko (flying fish roe)
• 1 bowl of hot steamed rice

Instructions

1. Squeeze the thawed frozen kani miso onto the prepared snow crab shell.
2. Add the imitation crab, green onion, salmon roe, and flying fish roe on top of the kani miso.
3. Grill over medium heat until the kani miso is cooked and gently bubbling.
4. Serve with rice or enjoy as a side dish.