1.
fish paste; surimi; ground fish meat
minced or ground fish paste used as a base ingredient for various processed seafood products like kamaboko, chikuwa, and imitation crab
すり身で団子を作る。
Make dumplings from fish paste.
カニカマはすり身から作られる。
Imitation crab is made from surimi.
新鮮な魚をすり身にする。
Turn fresh fish into paste.
FOOD TERM:
すり身 is the base ingredient for many traditional Japanese fish products. The word has been adopted internationally as 'surimi.'
PRODUCTS MADE FROM すり身:
- 蒲鉾 - kamaboko (fish cake)
- ちくわ - chikuwa (tube-shaped fish cake)
- さつま揚げ - satsuma-age (fried fish cake)
- カニカマ - imitation crab
- 魚肉ソーセージ - fish sausage
- はんぺん - hanpen (white fish cake)
COMMON COLLOCATIONS:
- すり身にする - to grind into paste
- 魚のすり身 - fish paste
- 白身魚のすり身 - white fish surimi
PROCESS:
魚の身をすりつぶす → washing → mixing → shaping