Daisho Sengyotei Kanisuki Crab Hot Pot Soup Base 750g is a ready-to-pour broth for kanisuki — Japan's crab hot pot. Daisho builds it on shiro-shoyu (white soy sauce) rather than the usual dark kind, so the broth stays pale and clean-tasting, and layers in the umami of bonito, nodoguro (blackthroat seaperch), kombu and shiitake, finished with hon-mirin for a refined sweetness. It is a shirodashi-style soup: delicate enough to let sweet crab meat lead rather than cover it. One 750 g pouch is the full pot — the maker's own recipe uses the whole pack for three to four people.
About Daisho
Daisho Co., Ltd. (株式会社ダイショー) is a Japanese seasoning maker established in December 1966 in Fukuoka — originally as Daisho Foods, set up to make grilled-meat seasoning, and its very first product was a yakiniku sauce called Yakiniku Ichiban. It now works from dual headquarters in Tokyo and Fukuoka, and is known across Japan for yakiniku and steak sauces, seasoned salt-and-pepper, and nabe hot-pot soup bases, under the company motto "creating happiness through deliciousness".
What is kanisuki?
Kanisuki (かにすき) is the crab version of Japan's nabe — a hot pot cooked at the table rather than in the kitchen. A pot of seasoned broth sits over a portable burner in the middle of the table, and crab, vegetables, tofu and mushrooms go in a few pieces at a time so everyone eats straight from the pot as each item finishes. It is a winter meal and a shared one, and the broth is treated as part of the dish rather than as a leftover.
How to make kanisuki — Daisho's recipe
Printed by the manufacturer on the product page. Serves 3–4.
- Snow crab (or king crab) — 400–500 g
- Chinese cabbage (wombok) — 1/4 head, about 500 g
- Japanese long onion (negi) — 1 stalk, about 150 g
- Carrot — 1/3, about 40 g
- Enoki mushrooms — 1 packet, about 110 g
- Tofu — 1 block, about 350 g
- This product — 1 pack
Daisho also suggests shungiku (chrysanthemum greens), mitsuba, shiitake and shirataki.
- Pour the soup into the pot and bring it to the boil, then add the crab. Shake the pouch well before pouring.
- When it returns to the boil, add the firm parts of the cabbage along with the negi, carrot, enoki and tofu. Once they are cooked through, add the remaining cabbage; when everything is done, it is ready.
Daisho's seafood sommelier adds three notes: rinse the crab lightly, and for frozen crab wash the surface frost off thoroughly with water; cut the cabbage stems into thin strips and slice the negi thinly, so the pot finishes in the shortest possible cooking time and the crab stays plump rather than overcooked; and grated daikon alongside is good if you like it.
For the finish, Daisho prints a crab zosui: add one rice-bowl of cooked rice to the remaining broth and heat over a medium flame; once it comes to a boil, turn off the heat, stir through two beaten eggs, cover, and leave for one to two minutes. Scatter shredded nori and mitsuba over the top to taste.
Ingredients
Hon-mirin (produced in Japan), soy sauce, salt, crab extract, bonito (katsuobushi) extract, sugar, nodoguro (blackthroat seaperch) extract, kombu extract, shiitake extract / seasoning (amino acids etc.), flavouring.
Allergens
Contains: crustacean (prawn, crab), fish, wheat, soy. For the allergen declaration as printed for the Australian market, please refer to the product packaging.
Nutrition (per 1 serving / 214 g, as printed by the manufacturer)
- Energy: 19 kcal
- Protein: 1.1 g
- Fat: 0 g
- Carbohydrate: 3.9 g
- Salt equivalent: 2.6 g
Important — please check the package label
While we make every effort to keep product information accurate and up to date, manufacturers may change formulations, packaging, allergens, ingredients, or specifications without notice. The actual product packaging is always the authoritative source. If you have specific concerns about allergens, ingredients, or any product detail, please contact us before purchase, or refer to the product packaging before consuming.
Japanese crab hot pot soup base · 鮮魚亭 かにすきスープ · Daisho Sengyotei range.
