Tsumiire (fish cake) - Tsumiire

Japanese: つみいれ(摘入) - つみいれ

Fish paste is rolled into balls and boiled. It is also called "tsumire", an abbreviation of "tsumiire kamaboko". The "Edo Ryori-shu" (1674) divides tsumiire into seven types depending on how the paste is picked. It is usually made from sardines and other fish, with small bones and all, and used as a soup base or oden topping, but before the Edo period there was a similar dish called "uke-iri" (ukeire). According to the "Hocho-kiki-sho", which is thought to have been written around the end of the Muromachi period, it is made by rolling sea bream paste into small plum-sized balls and boiling them, and the miso soup containing this in winter is called "mizore no suimono" (mizore clear soup).

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

魚のすり身を適宜にまるめてゆでたもの。つみいれかまぼこの略で，〈つみれ〉とも呼ぶ。《江戸料理集》(1674)は，すり身のつまみ取り方によって，つみいれを7種類にも分けている。ふつうイワシなどを材料にし，小骨ごとすり身にしてつくり，汁の実やおでん種にするが，江戸以前にはこれに近いもので〈うけ煎（うけいり∥うけいれ）〉と呼ぶ料理があった。室町末期ごろの成立と思われる《庖丁聞書》によると，タイのすり身を小梅ほどにまるめてゆでるもので，これを入れたみそ汁を冬は〈みぞれの吸物〉といったとある。

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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