Comments on: Winter Crab: Kani Miso, Kani Nabe, Kani Zosui

By: Kuzan Peter

Kuzan Peter — Sun, 31 Jan 2010 05:02:09 +0000

Hi,
I’ve been enjoying your site. I try to get to Kyoto a couple of times a year. I’m wondering if you have a favorite crab restaurant in Kyoto. I would be grateful for your advice.
Best regards.

By: Peko-P

Peko-P — Sat, 31 Jan 2009 15:54:53 +0000

Oh, hi everyone. ‘Sorry for late.’ (as some say in Japan)

hi diva, Long time no comment. Yes, cooking over directly on the flame is quite theatrical and if you were a pyromaniac in your childhood and a fooodie in adulthood, this dish kicks!

Hello Marc, K, I am coming over to check out your nabe with tahini in a sec…

Hello maryann and welcome to KyotoFoodie, I hadn’t realized that, but after I read your comment I thought that probably most ‘old world’ cultures we very no waste oriented, it was a matter of survival.

Hello Nate, Kani miso/sake — in Hawaii, sounds like heaven!

By: Nate

Nate — Fri, 30 Jan 2009 23:45:52 +0000

Back home in Hawaii we’d do something similar with Dungeness crab. Put the crab(s) on a hibachi, legs down first anf cook. After a while turn over to it’s back. Then after another few minutes, remove the crab body and legs leaving the shell on the hibachi, adding some sake. We’d eat the legs, then fight over the miso and sake. Best done on a picnic where there’s no need to worry about the messiness.

By: maryann

maryann — Sun, 25 Jan 2009 19:48:25 +0000

There is no wasting in Italian cooking either. That’s how it should be, yes?

By: Marc @ NoRecipes

Marc @ NoRecipes — Sat, 24 Jan 2009 17:12:52 +0000

Mmmmm looks so good! We went to a kani nabe place in Shinjuku earlier this month when we were in Tokyo. I made a non-traditional nabe the other day using miso and tahini (which really just grated goma).

By: diva

diva — Sat, 24 Jan 2009 15:40:34 +0000

this is cool!! sugoi ne! my dad would love this, especially cooking the crab shell over a fire.