Japanese Kani Salad

Kanichchiva, gourmets! Kani salad is a salad of crab sticks with a dressing of Japanese mayonnaise and Ponzu sauce.

Kani salad what is it?

Kani means crab in Japanese.
In Japan, this salad is also called Kanikama salad and it is made from simulated crab meat from varieties of white fish, and if real crab meat is used, it is called Kani.

Ingredients for Kani salad

• Imitation crab meat (surimi in the USA or kanikama in Japan) or real crab meat.
• English, Persian or Japanese cucumber
• Corn grains
• Additional additives: vegetables cut into strips, edamame, glass noodles.

Japanese Kani Salad
Japanese Kani Salad

How to cook Kani salad?

We used crab sticks. They were thawed a little and cut into thin strips.
A fresh cucumber was cut into thin semi-circles. Carrots were rubbed with thin strips on a Korean grater. Japanese mayonnaise, Ponzu sauce, soy sauce and fried sesame seeds were mixed for the sauce. Mix all the vegetables and dressing in a large cup and spread on plates. Store in the refrigerator for up to 3 days.

Recipe type: Salads

Recipe type: Japanese

Yield: 4

Prep time:

Cook time:

Total time:


Crab sticks — 200 grams
Corn — 100 grams
Cucumber — 130 grams
Carrots — 30 grams
Edamame — 20 grams
Japanese mayonnaise — 2 tablespoons
Ponzu sauce — 1 tablespoon
White sesame — 1 tablespoon
Soy sauce — 1 teaspoon


1. Crab sticks or crab meat thinly cut into strips.
2. Cut the fresh cucumber into thin semi-circles.
3. Carrots were rubbed with thin straws on a Korean grater.
4. Sauce: Mixed Japanese mayonnaise, Ponzu sauce, soy sauce and fried sesame seeds for the sauce.
5. All the ingredients were mixed together in a large deep cup.

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