カニ味噌
Miso-like paste of crab organs
A part of the crab known as the mid-gut gland, seared whilst still in the shell or used in sushi.
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Ingredients:
Crab miso paste
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Cooking:
Raw
A dish of raw crab meat dipped in soy sauce and others just before eating.
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Ingredients:
Crab
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Flavor:
Soy sauce
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Cooking:
Raw
かに酢
Crab meat served with vinegar sauce
A dish of crab meat eaten with dipping sauce made from broth and vinegar.
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Ingredients:
Crab
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Flavor:
Vinegar, Dashi
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Cooking:
Mix/Blend, Boil
Crab coated in flour batter and deep fried in oil.
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Ingredients:
Wheat flour, Crab
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Flavor:
Cooking oil
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Cooking:
Deep-fry
カニクリームコロッケ
Crab cream croquette
A dish of crab meat mixed with cream sauce, breaded and deep fried.
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Ingredients:
Bread crumbs, Crab
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Flavor:
White sauce
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Cooking:
Deep-fry
A dish of crab and other ingredients topped with white sauce and grated cheese, and baked in the oven.
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Ingredients:
Cheese, Crab
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Flavor:
White sauce
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Cooking:
Cover/Add, Bake/Roast
蟹の炭火焼き
Charcoal grilled crab
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Ingredients:
Crab
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Cooking:
Charcoal-grilled
かに身かに味噌あえ
Crab tomalley with crab meat
Crab meat eaten with crab tomalley as dipping sauce.
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Ingredients:
Crab, Crab miso paste
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Cooking:
Dress
Crab cooked with vegetables, etc. in a broth, served in a pot.
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Ingredients:
Chinese cabbage, Japanese leek, Shiitake, Tofu, Crab
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Flavor:
Dashi
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Cooking:
Simmer
A dish of crab meat dipped in boiling water or broth for a few seconds, and eaten with sauce.
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Ingredients:
Chinese cabbage, Potherb mustard (Mizuna), Japanese leek, Crab
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Cooking:
Boil
*Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.
*Photos shown are for illustration purpose only.
*Price may vary.
* The price is in Japanese Yen (JPY)
Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)