gristly fish paste; kamaboko with sinew
A type of kamaboko (fish cake) that includes muscle fibers, tendons, or skin, giving it a chewy, gristly texture. Often used in oden or as a snack.
Adding gristly fish paste to oden gives an enjoyable texture.
The more you chew this gristly fish paste, the more the fish flavor comes out.
Compound of 筋 (すじ, 'sinew, muscle fiber') and 蒲鉾 (かまぼこ, 'fish paste cake'). The name directly describes the inclusion of gristly parts in the fish paste.