This kani surimi is developed by a long-established crab specialist in Sakaiminato, Tottori. Made with over 20% crab meat and crab miso (at production stage), it delivers a rich and clean flavour without unwanted aftertaste. It features a thick yet juicy and tender texture, with fine fibres that resemble real crab leg meat. Suitable as a premium seafood-style dish.

Instructions

1. Thaw in the refrigerator or under running water.

2. After thawing, keep refrigerated for half a day to one day for improved flavour.

3. Serve as is, with vinegar sauce, or lightly grill if desired.