surimi; minced fish paste
A paste made from ground fish or meat, used as a base for products like kamaboko, chikuwa, and fish sausages. In Japanese cooking, it typically refers to fish paste.
We make kamaboko using surimi.
Fresh fish surimi is characterized by its fluffy texture.
Standard spelling using the common kanji 身.
Rare kanji form using 擂; not commonly used.
From 擂り (suri, 'grinding') + 身 (mi, 'flesh/meat'). The kanji 擂 is rare, so the word is commonly written as すり身.