【Reading】かにみそ

【English Name】Kani Miso (Crab Tomalley)

Kani-miso—the culinary name for the midgut gland (hepatopancreas) that appears when the carapace is opened. When heated, it changes from brownish to dark green, taking on a form like kneaded miso, which is how this name came to be widely used.

Not "brains" but an organ
Although the name gives the impression of a brain, in reality it is an organ responsible for breaking down food and storing nutrients, close in role to the liver or pancreas in vertebrates.

How to enjoy it in sushi
At sushi restaurants, serving it as gunkan-maki is the orthodox way. Besides placing it directly on white rice to savor, it is also favored as an ingredient for "kora-zake," in which Japanese sake is poured into the carapace.

Differences by type of crab
That derived from kegani (horsehair crab) is most prized, and it is also savored from zuwaigani (snow crab) and gazami (swimming crab), as well as shanghai-gani (Chinese mitten crab). On the other hand, the midgut gland of tarabagani (red king crab) and hanasakigani, which belong to the hermit-crab family, is high in oil and does not coagulate easily even when heated. To avoid the odor transferring to the flesh, it is common to remove it at the stage before boiling.

Points to be careful of for health
There are research reports that harmful substances such as PCBs, dioxins, and mercury tend to concentrate in the midgut gland. In the United States, multiple advisories regarding the midgut gland of lobster have been issued since 2008.