Best Kani Salad Near Me

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About Kani Salad (kanikama sarada)

Kani Salad, a Japanese seafood salad, is full of contrasts in textures, tastes, and colors. It’s also known as Kani Salad in the West. However, the imitation crab meat used in the dish is called Kanikama by the Japanese. In Japan, however, the dish is known as Kanikama Sarahda (kanikama rasa).

Best Kani Salad Near Me

Kani is Japanese for “crab,” and kama is shorthand for kamaboko, a traditional Japanese fish cake. Kanikama, although it has the name “crab,” is made from white fish like cod or pollock. Although there is some controversy over the origin of kanikama, it was developed in the mid-1970s to be a new type of kamaboko with a similar texture and taste to crab meat. This combination of crab sticks and mayonnaise makes a salad that has been popular since the beginning of kanikama.


  • The Japanese term Shiomomi refers to salting vegetables to extract water. This removes excess water, which prevents the vegetables from becoming soggy. It gives vegetables a crunch, similar to pickles.
  • Glass noodles add texture and bulk to the salad.
  • Combining Japanese mayonnaise with lemon zest/juice makes a creamy yet refreshing Kani Salad dressing.


  • Crab Sticks – Crab sticks, also known as kanikama, are imitation crabs made with surimi (fish paste), seasoned, and shaped into sticks that look like crab meat.
  • Cucumber- Sliced cucumbers add a crunchy texture to the Kani Salad after being salted and squeezed. I recommend using thin-skinned, seedless cucumbers like Persian, Lebanese, and Japanese. You can also use hothouse or English cucumbers, but you’ll need to remove the seeds with a spoon before cutting them.
  • Carrot- Julienned carrots give the salad a crunchy texture and natural sweetness.
  • Glass noodles- These transparent noodles are made of starch and can also be called cellophane noodles or bean thread noodles. These noodles have a smooth texture and add volume to the salad. You can substitute boiled shirataki noodles for a lower-calorie option.
  • Toasted black sesame seed – The salad is visually contrasting with the black sesame seed. They also add an intense flavor and poppy texture. However, toasted white sesame seeds can be used as well. They will not have the same color contrast.
  • Scallions- Chopped scallions add a mild onion taste to the Kani Salad. It’s a great complement to the savory crab sticks. A little bit of the dressing is also good to keep on hand for garnish.
  • Mayonnaise- I recommend Japanese mayonnaise-like Kewpie. It is more acidic and umami-rich than American mayo making it a great choice for this salad.
  • Lemon- The lemon zest and lemon juice are added to balance the creaminess in the mayonnaise. This keeps the salad from getting too heavy. Kani Salad also has a fresh, lemony taste. This helps to smooth out any crab stick fishiness. If you don’t have any lemons, rice vinegar could be used.

How to Make Kani Salad at Home?

To draw out excess water, you must first toss the cucumbers and julienned vegetables with salt. The dressing will prevent the salad from becoming soggy. It will also give the vegetables a crunchy texture. These vegetables should be allowed to sweat while you prepare your other ingredients. You can speed up the process by massaging the vegetables with your hands until they turn translucent. Grab the vegetables with your hands and squeeze out as much water as possible.

Next, soak the glass noodles in boiling water for at least 30 minutes. It depends on the thickness of your noodles, but mine took 7 minutes to cook. After they are cooked, drain them and rinse with cold water. Before adding to the Kani Salad, squeeze out all excess water from your hands.

You will need to cut the crab sticks into small strips by hand. It takes some time, but this is the fastest and easiest way. Roll the sticks between your fingers, using moderate pressure. The sticks will fall apart, and you can sever the ends with your fingers.

Toss the shredded crab sticks, black sesame seed, scallions, and mayonnaise in a bowl. Use a Microplane to zest half of a lemon over the salad. Then, cut the lemon in half lengthwise and squeeze some juice over the salad. You know how much lemon juice you use, but I typically add two teaspoons.

Mix everything until the ingredients are evenly distributed. My Kani Salad is best served on lettuce leaves with extra chopped scallions.


This recipe is flexible enough to allow you to substitute other vegetables such as corn kernels or julienned daikon. You can also make Spicy Kani Salad with sriracha and black pepper. You can add mango or pineapple to the dressing for an extra sweet touch. You can add fish roe like tobiko to give it a poppy texture.


  • Seaweed Salad
  • Sunomono
  • Wafu Salad
  • Sesame Spinach

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