It’s just designed to mimic the flavor, and texture of steamed crab legs, grilled crab legs or baked crab legs. 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. Kani sushi is not as illustrious as you may think it is 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.
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 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 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
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 Kani can be found in different forms like crab sticks, flakes, chunks, or shredded. 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 Kani, more specifically known as kanikama, is a popular ingredient widely used in sushi due to its mild flavor, affordability, and versatility
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