Tag: Kanikama

According to the Food and Drug Administration (FDA), all shellfish, including crab, should be cooked to at least 145°F to ensure safety. This is because raw or undercooked crab meat can harbor harmful bacteria and parasites, raising the question: is it safe to eat crab sushi, and what kind of crab is actually used?

Imitation crab, a staple in many California rolls, was first developed in Japan in the early 1970s as a cost-effective alternative to real crab. This highly popular ingredient, known as kanikama or surimi, is widely used in sushi across the globe, but many people question its place in traditional Japanese cuisine.

Invented in Japan in the 1970s, imitation crab is a popular and affordable seafood alternative found in sushi rolls, seafood salads, and more. The main ingredient in imitation crab is surimi, a paste made from minced fish flesh.