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Kani is a japanese word meaning “crab”, although it contains zero real crab Kanikama (or kani for short) is imitation crab made from white fish (usually pollock) that’s seasoned and shaped to taste and look like crab meat It’s just designed to mimic the flavor, and texture of steamed crab legs, grilled crab legs or baked crab legs.

EASY Kani Salad Recipe - Japanese Crab Stick

Kani sushi is not as illustrious as you may think it is Kani can be found in different forms like crab sticks, flakes, chunks, or shredded. The word “kani” is actually japanese for “crab,” usually imitation crab meat

Kani is most commonly served as a spicy kani maki roll, consisting of cooked crab meat covered in rice and then wrapped in seaweed.

In the u.s., it is often referred to simply as kani Imitation crab is a key ingredient in california sushi rolls, along with avocado and cucumber, and is used as a crab substitute in japanese. The term “kani” simply means crab in japanese, but in western sushi bars, it typically indicates imitation crab made from surimi (fish paste) This processed seafood alternative has become a cornerstone of popular sushi rolls, especially in the iconic california roll.

Kani translates to crab in japanese, but it typically isn't referred to as real crab when it comes to sushi It usually refers to imitation crab meat also known as surimi. There are different types of kani sushi, such as nigiri, maki, and temaki This article will discuss everything you need to know about kani sushi, from its history to the different types available.

This kani salad recipe features imitation crab and crunchy vegetables tossed through a creamy dressing

Kani is a processed crab stick made out of a pollock fish mixed with starch to imitate the crab meat while adding additional flavor until it tastes like an authentic crab. Kani in sushi is imitation crab meat made with whitefish, wheat flour, egg whites, salt, seasonings, and crab flavorings It is used in sushi to replicate the taste and texture of real crab