Kani vs Kanikama: what's the difference?
Kani vs Kanikama: how these sushi neta differ in species, taste, texture, season, sustainability and mercury — a side-by-side guide.
| Attribute | Kani | Kanikama |
|---|---|---|
| Japanese | 蟹 カニ · kani | カニカマ · kanikama |
| Species | Chionoecetes opilio | Gadus chalcogrammus |
| Texture | flaky, tender | springy, uniform |
| Richness | ●●●○○ | ●●○○○ |
| Oiliness | ●●○○○ | ●○○○○ |
| Peak season | Dec, Jan, Feb | — |
| Sustainability | varies | green |
| Mercury (ppm) | — | — |
| Price | $$$ | $ |
| Beginner-friendly | Yes | Yes |
At a glance
蟹 kani
Kani
Kani is real crab — snow crab (zuwaigani) or king crab (tarabagani) — sweet, delicate and a world apart from the imitation 'krab' in most rolls.
kanikamaKanikama
Kanikama is imitation crab — surimi (usually pollock) shaped and dyed to mimic crab legs. It's what's in most 'crab' rolls, including the California roll. Not crab.