If you’ve ever been to a sushi restaurant, you’ve probably heard of Kanikama. But what is it?
Well, I’m here to tell you! Kanikama is another name for imitation crabmeat, crab stick, or surimi. And while it may sound strange initially, this delicious seafood option has been around for centuries and is a popular choice in many dishes.
Kanikama sushi. Credit: canva
Let’s dive into the history of kanikama and explore why it’s so popular today.
Kanikama, or imitation crab meat or surimi, is a seafood product made from grinding white fish and shaping it into long, thin strands or chunks.
It is typically made from species of fish such as pollock, hake, or cod and is flavored and colored to mimic the taste and appearance of crab meat.
It is a popular ingredient in many dishes, particularly in Japanese and other Asian cuisines, and is known for its versatility and affordability.
What Does Kanikama Taste Like?
It has a mild flavor with subtle hints of sweetness that pairs well with various seasonings. Its texture is slightly crunchy and tender, making it an excellent addition to any dish with desired crunchiness and texture.
Additionally, it contains high protein and vitamins, making it a healthy choice for those looking to increase their daily intake of these essential nutrients.
History of Kanikama
The product has been around since the Edo period in Japan—which began in 1603 and ended in 1868—and was used to preserve fish during winter when fresh fish was scarce.
The fish would be boiled and then mashed with other ingredients like sugar and starch before forming into logs and sun-dried. This process created a product that could be stored for extended periods without spoiling.
Today, it is made from surimi, a paste-like product made from various white fish like Alaska pollock or cod minced and blended with other ingredients like sugar, starch, and egg white. This mixture is then formed into logs or “sticks” that are usually flavored with additives like MSG, artificial crab flavorings, or even oyster sauce before being frozen or refrigerated until they are ready to be served.
It is produced and consumed worldwide, with major production centers in countries such as Japan, China, and the United States.
Credit: canva
What Is Kanikama Made Of?
It is made from whitefish, typically pollock or hake, which has been ground down into small pieces and combined with other ingredients such as wheat protein and egg whites. This combination gives it its signature texture and flavor.
How is Kanikama Made?
The process of making involves several steps:
The fish is first cleaned and deboned.
The meat is then ground into a paste and mixed with other ingredients such as salt, sugar, and egg whites.
The mixture is then flavored and colored to resemble crab meat.
The paste is formed into the desired shape and steamed or boiled to cook it.
Nutritional Value
Kanikama is a low-fat, low-calorie source of protein and is rich in nutrients such as omega-3 fatty acids, vitamin B12, and selenium. It is also a good source of calcium, iron, and magnesium.
However, it is essential to note that it is usually made with processed, rather than whole, fish and may contain additives such as MSG and preservatives.
Checking the label and choosing high-quality, sustainably-sourced products is always a good idea.
Whether you’re a sushi fan or just looking for a new protein option, try kanikama and see how it can add variety to your menu. Be sure to choose high-quality, sustainably-sourced products for the best taste and nutritional value.
CRedit: canva
The Popularity Today
Kanikama has become one of the most popular seafood options because it is relatively inexpensive compared to other types of seafood and can be used in various dishes like salads, sandwiches, sushi rolls, soups and stews, casseroles—you name it!
Its mild flavor makes it an ideal option for those who don’t necessarily love “fishy” flavors but still want to enjoy some seafood-based meals without breaking the bank.
The Versatility Of Kanikama
The surimi is incredibly versatile; its mild flavor pairs well with many seasonings, including soy sauce, vinegar, curry powder, garlic powder, sugar, sesame oil, chili powder, salt & pepper, etc. easily create your unique recipe by experimenting with different flavors.
Additionally, because it comes pre-formed in sticks or logs, there’s no need to spend time cutting up individual pieces; pop out one stick at a time from the package, and you’re ready to go!
The Uses
Some common ways to use seafood products include:
Sushi: It is famous for making sushi, particularly California rolls.
Salads: They can be added to salads for a protein boost.
Pasta dishes: They can be mixed into pasta dishes for flavor and texture.
Soups: They can be added to soups for a touch of seafood flavor.
Tips
How to choose high-quality kanikama: Look for products made with sustainably-sourced fish without artificial additives or preservatives.
How to prepare and cook with kanikama: It is already cooked and does not need to be cooked before consumption. It can be added to dishes that are being cooked, such as stir-fries or casseroles, or it can be eaten cold in salads or sushi rolls.
Ideas for incorporating kanikama into recipes: It is a great ingredient to add to sushi rolls, salads, sandwiches, and other dishes for a quick and easy protein boost. It can also be used as a substitute for crab or different types of seafood in recipes.
How to store kanikama safely: It should be stored in the refrigerator and consumed within a few days of opening. If you have leftovers that you don’t think you’ll use within a few days, it can be frozen for up to 3 months.
Tips for choosing sustainable and ethically-sourced kanikama: Choose the products made with sustainably-sourced fish and support companies prioritizing ethical and environmentally-friendly practices.
Thanks for joining me on this journey to learn about kanikama. I hope you feel more confident incorporating it into your cooking and adding a tasty, healthy twist to your family’s meals.
Kanikama salad. Credit: canva
FAQs
Is kanikama vegan or vegetarian?
It is not considered vegan or vegetarian as it is made from fish.
How do you store kanikama?
It should be stored in the refrigerator and consumed within a few days of opening. If you have leftover kanikama that you don’t think you’ll use within a few days, it can be frozen for up to 3 months.
How do you cook with kanikama?
It is already cooked and does not need to be cooked before consumption. It can be added to dishes that are being cooked, such as stir-fries or casseroles, or it can be eaten cold in salads or sushi rolls.
Can kanikama be frozen?
Yes, it can be frozen for up to 3 months. Wrapping it tightly in plastic or aluminum foil before placing it in a freezer-safe bag or container is best.
