すり身(み)

すりみ

noun

fish paste; surimi

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(み)で団子(だんご)を作(つく)る。

To make dumplings from fish paste.

カニカマはすり身(み)から作(つく)られる。

Imitation crab is made from surimi.

新鮮(しんせん)な魚(さかな)をすり身(み)にする。

To grind fresh fish into paste.

Usage

The base of many traditional fish products; the word has been borrowed internationally as "surimi."

RELATED WORDS (products made from すり身(み)):

蒲鉾(かまぼこ) - kamaboko (fish cake)
ちくわ - chikuwa (tube-shaped fish cake)
さつま揚(あ)げ - satsuma-age (fried fish cake)
カニカマ - imitation crab
魚肉(ぎょにく)ソーセージ - fish sausage
はんぺん - hanpen (white fish cake)

Common collocations

すり身(み)にする - to grind into paste
魚(さかな)のすり身(み) - fish paste
白身(しろみ)魚(ざかな)のすり身(み) - white fish surimi

Related Words

Related: カニカマボコ (imitation crab meat)

Related: ちくわ (chikuwa)

Related: さつま揚(あ)げ (satsuma-age)

Related: カニカマ (imitation crab)

Related: はんぺん (hanpen)

general

Added 2026.1.28 13:51 · Revised 2026.10.13 4:53

08500/08774_surimi