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Air Flown Kani Miso / Crab Paste Miso ~ 100g
SGD $22.50
*PLEASE TAKE NOTE*
Our Air Flown Kani Miso / Crab Paste Miso is flown in upon request. This is to ensure that you get the freshest quality.
Order by the end of Thursday for delivery on Tuesday in the following week or,
Order by the end of Sunday for delivery on Friday in the same week.
We do not deliver on Public Holiday.
**PLEASE READ OUR TERMS & CONDITIONS**
Kani Miso is a versatile product that can be used in a variety of dishes from Sushim Salad or Rice.
In Japan, they put this one for Sushi, and put this one for Salad as well. And also, you can make fried rice with Crab Paste, Kani Miso.
▼KANIMISO Guidence▼
Kani Miso(カニみそ,蟹味噌) is a grey or green coloured paste made from crab.
When you grind the intestines of a crab, it turns into a greenish-grey paste.
And it has been called “miso” because it looks like MISO(Japanese traditional bean paste) In the olden days.
“Misconception”
Normally, it is well-known that Kani Miso is made from “Crab’s brain”. However, it is not just brain.
The fact is that Kani Miso is made from all of the internal organs such as livers and pancreas, intestines, and little bit of the actual brain.
| Best for | Pasta, Raw, Ready to eat, Salads, Sashimi Grade, sauce, Sauce Stock, Sushi, Grilled |
|---|---|
| How to Store | |
| Origin | |
| Preservation |
- Air Flown Fresh
- Ready to Eat product
- Weight is 100g/can
Kani Miso Steam Egg / 蟹味噌茶碗蒸し
-Ingredients (for 4 people)
4 eggs
4 tablespoons of crab miso
2 teaspoons of books
2 teaspoons of salt
– Instruction –
- Dashi with egg, add salt and sprinkle. Add water and mix well.
- Put the egg liquid in a bowl of chawanmushi.
- After steaming for 5 or 6 minutes, check that the surface has hardened.
- Place crab miso on each and steam for another 3 minutes.
– Tips to make it delicious –
Don’t steam the chawanmushi too much. Otherwise it will be hard.
Turn off the heat within 10 minutes on high heat.
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