Westerners know it as Seafood Salad mix or crab stick meat but the Japanes call it Surimi.


The process for making surimi was developed in many areas of East Asia over several centuries though the exact history and origins of this product are unclear. In China, the food was used to make fish balls (魚蛋/魚丸) and ingredients in a thick soup known as "Geng" (羹) common in Fujian cuisine. In Japan, it is used in the making of numerous kamaboko, fish sausage, or cured surimi products.

Surimi-Seafood Salad Meat (1kg)