"Surimi" literally means "ground meat." Surimi was developed in Japan many centuries ago (first documented in 1115; tsumire is even older) when it was discovered that washing minced fish meat, and then heating it, resulted in a natural gelling. Such "fish gel products" can then be mixed with other ingredients as starch or egg.
Neriseihin is the general name for such "kneaded seafood." It has a special, somewhat rubbery texture.
Usually white fleshed fish is used of a type that easily gels. In the 1960s frozen surimi was developed.
Products made from surimi are popular in the Japanese kitchen and take many forms.
- Kamaboko, fish cake formed into distinctive loaves
- Kanikama, crab sticks, imitation crab legs
- Chikuwa, tube shaped, broiled fish cake
- Satsuma-age, fried fish cake from Kagoshima
- Tsumire, fish balls
- Gobo-maki, surimi rolled around a piece of burdock and fried
- Hampen. white, square shaped surimi product with a mild taste
- Kuro-hampen. Hampen made with whole sardines, giving it a bluish-grey color
- Jako-ten. Tempura made with surimi and shaped as flat rectangles.
- Ebi-dango, surimi from shrimp made into balls
- Ika-dango, surimi from squid made into balls
- Fish sausage or gyoniku sausage. Sausage made from surimi - tastes unexpectedly fishy!
- Fish-katsu, fish cutlets, local food from Tokushima
- Akaten. From Shimane. red chili pepper has been added.
- Gyorokke, fish croquettes, product of Saga and Oita
[Surimi from Wikipedia]