Kanikama: The False Flower of the Ocean

Kanikama: The False Flower of the Ocean

Imitation crab, kanikama or simply Krab is a type of seafood that has been processed to look and taste like real Maryland crabs. It is widely used in many East Asian cuisines including sushi as well as Thai cuisine but this topic we talk about Kanikama which another name Imitation Crab They are very similar ingredient with the same production method from Alaska Pollock except Krill (source). Valued for its affordability, convenience and nutritional properties, this is a versatile product. Here, we will be talking at length on all you need to know about kanikama – the what, why and how of it:utf-8.[toc]What is Kanikama?

What is Kanikama?

Kanikama, or imitation crab is made from cooked and seasoned fish paste. While it is called kanikama, there lies no crab in kanikama. Its actually surimi- a paste made of ground-up white fish, most commonly Alaskan pollock along with additives such as starch, flavorings and sometimes crab extract for colorizing. This is then molded into balls, just like moving shaping clay sticks in to logs or flakes and beans made with colors that simulate the look of crab menstrual cycles.

History and Origins

The history of “kanikama” traces back to 1974 when it was invented in Japan by Sugiyo Co., Ltd. as a flake product and the year after, Osaki Suisan Co., Ltd​.parsers out there may know how to correctly identify this kind from second-order source—a whole another discourse—from its first (grain, form liters).backends introduced their version made into sticks The product was a hit because of its natural taste and texture looking like crabs & got exported internationally, incorporating into Japanese cuisine.

Nutritional Profile

Kanikama is a low-in-calories food which is available in about 3%. Per 100g kanikama (Imitation crab) contains about 81 calories in total, a negligible amount of fats and proteins up to: It may provide additional vitamins and minerals such as phosphorus which are important for strong bones and teeth. But, it is important to add that kanikama contains a good amount of sodium and so people who need to watch their sodium intake must take this into account.

Culinary Uses

They are so versatile, they can be used straight out of the packaging for a range of pathways. Here are some of the top use-cases:-

Sushi Rolls: A very popular sushi roll that uses kanikama is the famous California roll. Its mild, slightly sweet taste goes well with rice and other sushi ingredients such as avocado.

In Salads: They can be shred and added at salads to add an extra protein dose. A popular example is the spicy salad containing kanikama mixed with mayonnaise, cucumber and at times served with ponzu sauce.

Sandwiches and Wraps: Its pre-cooked nature makes kanikama suitable for cold dishes such as sandwiches and wraps. Just r mix it with some low-fat mayonnaise and herbs for a fast crave-worthy filling.

Casseroles and Bakes: Kanikama can also be used in baked dishes. One of them is a sushi bake; you pile rice and other ingredients in layers then bake to get this very comforting meal.

Canned Kanikama Recipe Jars Prep Or Store

The Kanikama is in vacuum-sealed packages and can be found at most grocery stores. If unopened you can keep it in the fridge for up to two months, and opened eat within three days. It freezes well too, and should hold for up to 6 months without fatigue in flavor or texture.

Kanikama should not be subjected to prolonged cooking as it will spoil the delicate texture and taste of ready meals with its use. Serve it cold or at room temperature and be careful with adding it to hot dishes: do that when the meal is already almost ready so as not to spoil its quality.

Health Considerations

While kanikama is a convenient and healthy choice, do consider its sodium content. People with high sodium intake should be careful when it comes to eating kanikama. Moreover, as a processed food, it could contain undesirable preservatives or flavorings that some may want to avoid. But remember to read the ingredients for any of your dietary concerns

Also Read: Exploring the Artistic Realm of ArcyArt: An Overview


Imitation crab, or kanikama, is an inexpensive alternative to real crab meat with a similar taste. Due to the fact it can be used for so many different cooking techniques and its health benefits, olive oil is a staple among most people’s pantries. They add a great-tasting and nutritious twist to our sushi, salads or quick lunchtime snacks. Have fun to try this incredibly versatile ingredient as different flavors way and see how it will be able to make your culinary creations.

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