The recipe for surimi appeared in Japan more than four centuries ago. Surimi means « minced fish » in Japanese.
Japanese women would crumble fillets of white-fleshed fish into flakes, rinse them in fresh water and then season them. Moulded in salt, the fillet flakes were steamed in the form of a cake or loaf.
Surimi is therefore first and foremost a traditional recipe that has been adapted to correspond to our modern patterns of consumption and become accessible to the greatest number of people.
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