Paste products

Japanese: 練製品 - ねりせいひん

A type of fish paste product. It is a type of processed fish food. It includes kamaboko, chikuwa, hanpen, satsumaage, tsumire, sumaki, tendons, and fish sausages. Fish meat and salt are ground into a paste, and then mixed with seasonings, starch, and other ingredients, molded, and heated to create a chewy, crisp texture (known as "legs"). Fish such as big rockfish, rockfish, flatfish, flatfish, sharks, and squid have strong "legs." In general, white fish are better than red fish in this respect. It is said that paste products were already being made in the 16th century, and is a method of processing fish that is unique to Japan. It is highly nutritious, but its disadvantage is that it spoils easily. In recent years, frozen surimi made from North Pacific pollock has become the main ingredient.

Source: Encyclopaedia Britannica Concise Encyclopedia About Encyclopaedia Britannica Concise Encyclopedia Information

Japanese:

水産練製品のこと。魚肉の加工食品の一種。かまぼこ，ちくわ，はんぺん，さつま揚げ，つみれ，簀巻 (すまき) ，すじ，魚肉ソーセージなどをさす。魚肉と食塩を一緒にすりつぶしたペーストに調味料やデンプンなどの副材料を混合し，成型，加熱すると，弾力と歯切れのよさ (いわゆる「足」) が出てくる。大ぎす，石持，えそ，平目，さめ類，いかなどは「足」が強い。一般に赤身より白身の魚のほうがこの点ですぐれる。練製品は 16世紀にはすでにつくられていたといわれ，日本独特の水産加工法である。栄養価は高いが，腐敗しやすいのが欠点。近年，北洋のすけとうだらからつくる冷凍すり身が主原料となっている。

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