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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 ...
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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 ...
The most common use of surimi in the United States is "imitation crabmeat", though it is often seen labeled in retailers and grocers as "surimi seafood" sticks, flakes, or chunks. [ 56 ] [ 57 ] There are five main forms of surimi seafood: chunk, leg, flake, salad, and shred. [ 58 ]
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]
This paste is an excellent addition to any home baker’s pantry. One jar contains the equivalent of 12 vanilla beans. The texture is thick and syrupy, with an almost creamy taste to it.
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Asian-style fishcakes usually contain fish with salt, water, starch, and egg. They can include a combination of fish paste and surimi. European-style fishcakes are similar to a croquette, consisting of filleted fish or other seafood with potato patty, sometimes coated in breadcrumbs or batter.