{"id":4950,"date":"2021-01-14T03:41:48","date_gmt":"2021-01-14T03:41:48","guid":{"rendered":"http:\/\/gentianeetantoine.com\/igk\/?p=4950"},"modified":"2021-01-15T14:06:12","modified_gmt":"2021-01-15T14:06:12","slug":"surimi","status":"publish","type":"post","link":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2021\/01\/14\/surimi\/","title":{"rendered":"Surimi – \u3059\u308a\u8eab"},"content":{"rendered":"\n

What the heck?!<\/em> you may think… <\/p>\n\n\n\n

When you hear the word \u201csurimi\u201d you probably think about this disgusting white or orange industrial thing they sell in supermarket, I would definitely at first. I have never eaten any so I don\u2019t know how it tastes like or feels like but my surimi looks quite different… it is made of ultra fresh fish flesh and based on cha-kaiseki classic recipe.<\/p>\n\n\n\n

Indeed! That\u2019s what surimi was before it turns into a super processed food: a classic Japanese recipe, made of local products and seasonal: cooked seasonal white fish flesh, without bones, egg white, and tororo (grated yam). It is used in cha-kaiseki cuisine to make fish cakes, fish balls, kamaboko \u84b2\u927e, satsuma age \u3055\u3064\u307e\u63da\u3052, chikuwa \u7af9\u8f2a… I remember making surimi at my first cha-kaiseki class, with my mother. That\u2019s shen I realized the meaning of \u201csurimi\u201d when seeing written in Japanese for the first time: \u3059\u308a\u8eab, which is literally squeezed body<\/em>. Just like the sesame powder: surigoma \u3059\u308a\u3054\u307e, or the mortar used to make surigoma and surimi: a suribachi \u64c2\u9262. The preparation is ultra simple and the result quite versatile. So here is one adaptation of the classic recipe to make some fish balls.<\/p>\n\n\n\n

Surimi<\/strong> (2 servings)<\/p>\n\n\n\n