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.
Another type of fish paste product, tube-shaped and often grilled, with a different texture and appearance.
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.