【Reading】かにみそ

【English Name】Kani Miso (Crab Tomalley)

Kani-miso (crab miso) is a name for the internal organ of crab called the midgut gland; it is not the brain but the part involved in digestion and nutrient storage. In vertebrate terms, it performs the combined functions of liver and pancreas, and there was a time when it was called the "hepatopancreas."

This is the paste-like part, dark brown to deep greenish in hue, that appears when the carapace is heated and then opened. In the world of sushi it is a standard topping for the gunkan roll, and ways of enjoying it such as placing it on plain rice or dissolving it into shell sake (koura-zake) are also widely known.

In terms of flavor, the most highly rated is the midgut gland of the hair crab (kegani), and the kani-miso of snow crab, swimming crab (gazami), and even the Chinese mitten crab is also highly popular. By contrast, in king crab and hanasaki crab, which are classified as hermit crabs, the midgut gland has a high oil content and does not coagulate easily even when heated, so it is customary to remove it before heating to prevent off-odors from transferring to the flesh.

On the other hand, it is also a part where pollutants such as PCBs, dioxins, and mercury tend to accumulate, and there have been reports of cases in the United States where consumers were issued warnings.