Bran potato (true potato) - Shinjo

Japanese: 糝薯(真薯) - しんじょ

It is made by adding grated yam and other ingredients to paste fish meat and boiling, steaming, or deep frying it. The dough is almost the same as kamaboko, but according to the first edition of "Ryoritsu" (1822), kumomo is made by mixing yam and egg white into the paste, while kamaboko is made by adding only egg white. White fish is mainly used, but paste of chicken, shrimp, etc. is also sometimes added. It is eaten with wasabi soy sauce or grated daikon radish, and is also used as a soup topping. When the dough is stretched with dashi stock and steamed, it is called kumomomushi.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

魚肉のすり身におろしたヤマノイモなどを加えてゆで，蒸し，揚げなどしたもの。生地はかまぼことほぼ同じであるが，《料理通》初編(1822)によると，糝薯はヤマノイモと卵白をすり身にまぜ，かまぼこは卵白だけを加えることになっている。おもに白身の魚が用いられるが，ニワトリ，エビなどのすり身を加えることも行われる。ワサビじょうゆやダイコンおろしで食べ，椀種にもする。生地をだし汁でのばして蒸したものを糝薯蒸しという。

出典　株式会社平凡社世界大百科事典第２版について　情報

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