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” and its visage portrayed on the fifty-yen coin to this day
Regardless of preparation
Ours are foraged and dehydrated in Oregon
for extract
Hyogo Kani Miso gift ” and its visage portrayedKani Miso is the nickname given to the rich, complex paste made from boiling the non meaty innards of fresh crab, yielding something similar in texture but entirely unrelated to traditional miso. In flavor, kani miso tends to have an elegant balance of umami and sweetness, presenting a refined expression of whichever crab it comes from. Hyogo, Japan is well known for large, sweet Matsuma crabs caught off the prefectures northern coast, lending depth,
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