Kani Misois the nickname given to the rich, complex paste made from boiling the non-meaty innards of fresh crab, yielding something similar in texture but entirely unrelated to traditional miso. In flavor,kani misotends to have an elegant balance of umami and sweetness, presenting a refined expression of whichever crab it comes from. Hyogo, Japan is well known for large, sweet kasumicrabs caught off the prefecture’s northern coast, lending depth, complexity, and sweetness to this rendition ofkani miso. This flavor profile and its smooth, creamy texture allow it to be gracefully incorporated into a scramble or stir fry, or laid atop sushi, rice or toast.
