If you’re a sushi fan, chances are good that you’ve had surimi, a paste made from fish and turned into products used in U.S. sushi bars where it is called kani (photo #1). It’s also used as an inexpensive substitute for crab in imitation crab salad and elsewhere. American brands are called crab stick, imitation crab, or sea leg.

In addition to kani, surimi is also made into other forms that are popular in Japan. It is cousin of kamaboko, which also appears in Japanese restaurants and grocery stores, under the English name of fish cake (photo #3).

Both kani and kamaboko are made from puréed white fish. The purée is then shaped and flavored differently.

Kamaboko has its own holiday in Japan, National Kamaboko Day, celebrated on November 16th.

But there’s is no holiday for kani or surimi (or even the California Roll), so we’re appropriating its cousin kamaboko’s holiday to give you a delicious “vegan kani” recipe. (Full disclosure: There is a National Crab Day, March 9th, but we could never use it to discuss fake crab.)

Head here for a more general discussion of kamaboko.
 
 
WHAT IS KANI?

Here’s some insight from our colleague Hannah Kaminsky of Bittersweet Blog. She’s created the recipe for vegan kani salad below, using real tofu instead of imitation crab (you can, however, use crab, imitation or real, in the recipe).

“It’s no secret,” says Hannah, that “crab” (a.k.a. “kani”) in your California roll at most sushi bars is anything but. [It’s also often sold in the prepared foods section of your grocer as “imitation crab salad.”]

“Surimi has been the go-to crustacean imitation treasured by restaurateurs for its low cost, touted by nutritionists as being higher in protein than the real deal, and willingly accepted by sushi bar patrons.

“While that may be true, let’s not forget what surimi really is: cheap, highly processed white fish (typically pollock) with added sugar, color, preservatives, and fillers. If you’re looking for a healthier or more ethical choice, that really doesn’t fit the bill.

“You know what always gets high marks for nutrition, sustainability, and versatility? Tofu!

“It’s ‘the other, other white meat’ that’s the chameleon of the plant-based protein world. Most people think of tofu as a meat substitute, but let’s not forget that it works just as well to curb seafood cravings of all sorts.

“Super firm tofu is strong enough to withstand a fine julienne cut, reminiscent of the shredded, stringy texture of torn surimi. I’ve used it in the recipe below.”
 
 
RECIPE: VEGAN KANI (CRAB LEG) SALAD WITH TOFU

“Don’t be crabby about fake surimi salads,” says Hannah. “Make your own plant-based kani salad instead. This version is higher in protein and fiber, comes together in minutes, and is full of flavor.”

Prep time is 15 minutes.

Editor’s note: If you want to use kani for an imitation crab salad and regular mayonnaise instead of vegan mayo, go for it!
 
Ingredients

 
Preparation

1. PLACE the cut cucumbers and carrots in a large bowl and toss with the salt. Set for about 10 minutes to soften. Meanwhile…

2. BREAK the glass noodles in half and place them in a heat-safe bowl. Pour boiling water on top to cover. Let stand until rehydrated; about 7 minutes. Drain thoroughly and rinse in cold water before adding to the bowl of vegetables.

3. ADD the tofu, half the nori, and half the scallions to the bowl and very gently toss to combine.

4. WHISK together in another bowl the mayo, vinegar, and soy sauce until smooth. Pour the dressing over the salad and fold carefully with a wide spatula to incorporate.

5. TRANSFER to a serving bowl and top with sesame seeds and the remaining nori and scallions. Serve right away, or cover and refrigerate for up to 24 hours.

[1] Surimi, imitation crab leg also known as crab stick or sea leg (photo © Fresh Direct).

[2] What looks like a large piece of crab leg at the right side of this California roll is surimi, imitation crab (photo © Umami Information Center).

[3] Kamaboko: here, slices of kamaboko (fish cake) beautifully arranged as sashimi, topped with salmon roe and shiso leaf. Here’s the recipe (photo © Just One Cookbook).

[4] Vegan kani salad, with tofu replacing surimi/imitation crab leg (photos #4 and #5 © Hannah Kaminsky | Bittersweet Blog).

[5] Close-up on the salad.

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[1] New Figgy Pudding SPAM, a limited edition for the holidays (all photos © SPAM Brand).

[2] Slices of Figgy Pudding SPAM on a cake stand for a buffet.

[3] An hors d’oeuvre: Figgy Pudding SPAM and Brie.

[4] An actually figgy pudding. Here’s the recipe (photo © California Figs).

There are currently 11 flavors of SPAM, from Jalapeño to Portuguese Sausage Seasoning; and, as limited editions for the holidays, Oven Roasted Turkey and Pumpkin Spice SPAM.

Now, SPAM is debuting a new holiday flavor, Figgy Pudding SPAM.

A few words on figgy pudding: It’s not what Americans think of as pudding. Rather, “pudding” is the British term for dessert. It can be anything sweet.
 
 
WHAT IS FIGGY PUDDING?

Figgy pudding is a steamed cake, soaked with brandy or rum and studded with dried fruit (dates, figs, plums). How much alcohol is in it? It’s often flambéed!

Here’s more about it and a recipe.

But back to the main topic.
 
 
FIGGY PUDDING SPAM

Inspiration for the new flavor was a recent survey of 2,000 American adults. It revealed that 69% of consumers do know what Figgy Pudding is or have heard of it, but only 17% have had it.

Not surprising: It’s not really an American custom.

But that’s why the SPAM® Brand created its own fusion Figgy Pudding, giving SPAM the flavors of Figgy Pudding and adding another classic holiday flavor.

With both savory and sweet notes, SPAM® Figgy Pudding evokes a sense of nostalgia added as a slice with:

 
Imagine a food-fun hors d’oeuvre tray or appetizer plate with Figgy Pudding, Pumpkin, and Oven Roasted Turkey spam, with fancy crackers and a side of cranberry relish. Serve with sparkling wine and you’ve got a memorable dish. Also, see photo #3.
 
 
GET YOUR FIGGY PUDDING SPAM

Get Figgy Pudding SPAM while supplies last at SPAM.com, Amazon.com and Walmart.

Also tune into a video animation of Santa and elves singing “We Wish You a Figgy Christmas” (And A SPAMTASTIC New Year!).

For additional photos/videos, fact sheets, recipes, additional survey data, and more, please see HERE.
 
 
MORE ABOUT SPAM

 
Plus

 
Plus

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Noma’s Smoked Mushroom Garum was the first product for home cooks from Noma Projects, a food lab that was opened last year by the innovative, 3-Michelin-star Noma restaurant in Copenhagen.

Introduced earlier this year in the U.S., it quickly sold out. The latest batch is on the verge of selling out, so see if this wonderful condiment is a gift for anyone on your list.

Smoked Mushroom Garum is a vegan version of garum*, the fermented Roman fish sauce that’s been used for thousands of years as a key condiment and seasoning.

(What’s garum?)

As ancient Rome produced garum, so did other cultures rely on fish sauce. There are several different Asian fish sauces, of which Thai fish sauce, nam pla phrik, Vietnamese fish sauce, nuoc nam, are just two.

Check out these different types of fish sauce, all made from fermented fish.

Fish sauce—and Noma’s vegan version of it—is an umami food. (What’s umami?)

A splash of fish sauce in cooking, or a few spoonfuls over a cooked dish, makes a big difference in flavor. Any serious cook would love a bottle.

If you think you’ve never had fish sauce, how about Worcestershire sauce? Delicious, isn’t it?

Worcestershire is a British variation of Asian fish sauce that contains anchovies (the history of Worcestershire sauce).
 
 
REINVENTING FISH SAUCE AS VEGAN GARUM

Noma Project food scientists turned to koji† and mushrooms instead of fermented fish to create their umami-rich, vegan Smoked Mushroom Garum.

In addition to smoke and mushroom flavors, it stands out as not as intensely salty as typical fish sauces. But it does the trick!

Do you know someone who would appreciate having a bottle to play with?

There are recipes on the website, as well as many recipes to be found using garum. Here’s a collection for starters.
 
 
GET YOUR SMOKED MUSHROOM GARUM

Don’t delay, it’s selling out again. Head to NomaProjects.com.

[1] Smoked Mushroom Garum, an exciting new condiment (photo © Noma Projects).

[2] An ancient Roman mosaic of a bottle of garum (photo via Coquinaria).

†Koji is cooked rice and/or soybeans that have been inoculated with a fermentation culture, Aspergillus oryzae, also known as kōji mold although it’s a naturally-occurring fungus. It’s used in the making of alcoholic beverages such as saké and shōchū, and to ferment the soybeans used in making soy sauce.

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