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Surimi (Japanese: 擂り身 / すり身, 'ground meat') is a paste made from fish or other meat. It can also be any of a number of East Asian foods that use that paste as their primary ingredient. It is available in many shapes, forms, and textures, and is often used to mimic the texture and color of the meat of lobster , crab , grilled ...
Bakso or baso (Jawi: باقسو) is an Indonesian meatball, [2] or a meat paste made from beef surimi. [3] Its texture is similar to the Chinese beef ball, fish ball, or pork ball. The word bakso may refer to a single meatball or the complete dish of meatball soup.
Prepared shrimp paste often has oil, sugar, garlic, chili, and other spices added. Saeu-jeot; Surimi – refers to a paste made from fish or other meat and also refers to a number of Asian foods that use surimi as their primary ingredients; Kamaboko
The simulated crab meat product kanikama (short for kani-kamaboko) is the best-known form of surimi in the West. Red-skinned and white kamaboko are typically served at celebratory and holiday meals, as red and white are considered to bring good luck. In Japan, the prepackaged snack chiikama (cheese plus kamaboko) is commonly sold in convenience ...
Literally ground meat. Typically made from white fish, such as pollock or hake, that is pulverized to a thick paste and cooked until it becomes dense and firm. The term can also be applied to similar food products made from meat, like chicken and pork. Surimi is widely used in Asian cultures and is available in many shapes, forms, and textures.
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Hanpen is a white, square, triangle or round surimi product (fish or meat paste) with a soft, mild taste. It is believed to have been invented during the Edo period in Japan by a chef, Hanpei (半平) of Suruga, and the dish is named after him. [1]
Using a variety of spices, blended with the fresh vegetables, meat and fish. [1] ... Bakso, a meatball or meat paste made from beef surimi, can also be found.