Surimi

Fish fillet ground in the suribachi — the base for chikuwa, kamaboko, tsumire and fried fish cakes.

Obtaining

Usage

Any fish will do

Any fillet that can be ground gives the same surimi. White-fleshed cod, sea bream and flying fish, and the oilier sardine, horse mackerel and mackerel all fold into one item.

As an ingredient

Advancements

In the real world

Surimi is fish flesh ground to a paste, the raw material of Japanese fish cakes. Which fish is used varies by region; white-fleshed fish are typical, but oilier fish are used too.