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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 ...
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 ...
white fish. Media: Crab stick. Crab sticks, krab sticks, snow legs, imitation crab meat, or seafood sticks are a Japanese seafood product made of surimi (pulverized white fish) and starch, then shaped and cured to resemble the leg meat of snow crab or Japanese spider crab. [ 1] It is a product that uses fish meat to imitate shellfish meat.
What is imitation crab? Imitation crab meat is made of surimi. It is a substitute for real crab meat, and essentially formed through the processing of other fish into a paste. The fish most often ...
Satsuma-age shop. A tub of uncured fish surimi ready for finish-processing. Satsuma-age (薩摩揚げ) is a fried fishcake originating from Kagoshima, Japan. Surimi and flour is mixed to make a compact paste that is solidified through frying. It is a specialty of the Satsuma region. It is known by a variety of regional names throughout Japan.
Gyoniku soseji. Gyoniku soseji unwrapped. Gyoniku sausage (魚肉ソーセージ,Gyoniku sōsēji) is a Japanese fish sausage made from surimi. It is sold in a plastic casing as a snack. Gyoniku soseji is similar to the traditional fish cake, kamaboko. [1] [2] Gyoniku soseji and kamaboko together constitute 26% of Japanese fish consumption. [3]
Chikuwa. Chikuwa (竹輪) is a Japanese fishcake product made from fish surimi. [ 1] After mixing them well, they are wrapped around a bamboo or metal stick and steamed or broiled. The word chikuwa ("bamboo ring") comes from the shape when it is sliced. Variants of surimi products such as kamaboko and satsuma age are popular.
Lemon-Herb Rice Pilaf. Textures are the key to giving this dish complexity: A crunch from the almonds, a freshness from the herbs and lemon, and a sharp, briny punch of feta all combine for the ...