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  7. Surimi-age (Surimi (Fish Paste) Tempura)

Surimi-age (Surimi (Fish Paste) Tempura) ｜ Our Regional Cuisines

  • Toyama Prefecture

    Surimi-age (Surimi (Fish Paste) Tempura)

Surimi-age (Surimi (Fish Paste) Tempura)

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  • Surimi-age (Surimi (Fish Paste) Tempura)

    Image source: "Toyama Home Cooking" Menu Collection (Toyama Prefecture)

  • Main lore areas

    All of Toyama Prefecture

  • Main ingredients used

    Aji (=horse mackerel), Kamasu (=barracuda), Nigisu (=smelt-whiting), Eso (=sandfish), and other fish, Green onions

  • History/origin/related events

    More than 500 species of fish and shellfish inhabit Toyama Bay, and seafood is caught throughout the year. Surimi-age, which makes use of fresh minced fish, is a flavor unique to Toyama, which is home to such a rich fishing ground. It is a familiar side dish often made at home and served at many izakaya because it goes well with sake. It's crispy on the outside and fluffy on the inside, making it a favorite among both children and adults. The fish used for making surimi varies depending on the season and includes sardines, smelt-whiting, flying fish, horse mackerel, and others. Some are deep-fried using only surimi without any other ingredients, while others are combined with onions, burdock root, leeks, and other ingredients. In Himi City, "surimi-age" is also referred to as "totobochi-age." It is enjoyed as is, but it is also used as an ingredient in oden and hot pot dishes.

  • Opportunities and times of eating habits

    Because it is made from the freshest fish and seafood available at the time, it is eaten regardless of the season. It is a dish commonly found on home dining tables and has become a staple menu item in izakaya. It serves well as both a main dish and an appetizer.

  • How to eat

    Scoop up small portions, approximately one bite in size, with a spoon and deep-fry them in hot oil.
    Roughly minced the onions and carrots, and julienne the burdock root. Add grated potato, beaten egg (or egg white), miso or salt to the fish paste and mix well. Then add the vegetables and potato starch and mix.

  • Efforts for Preservation and Succession

    (Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
    Fresh raw fish surimi is always available at supermarkets in the prefecture, making it easy to make at home. It is easy to arrange and each household makes its own original flavor. In addition, ready-made products are sold in the prepared foods section, and can also be eaten at restaurants and roadside stations near the sea. It is sometimes served as a school lunch menu item and is widely known by men and women of all ages.

RECIPE

Ingredients (4 servings)

  • Sardines 200g
  • Nagaimo (=Japanese mountain yam) 60g
  • Egg 1
  • Onion 100g
  • Carrot 40g
  • Gobou(=Burdock root) 40g
  • Green Shiso 10
  • Ginger 1 piece
  • Miso 1 tbsp.
  • Potato Starch 1／2 tbsp.
  • Deep fry oil As needed

How to cook

  • 1. Remove the head, bones, and skin from the sardines. After lightly pounding on a cutting board, add grated ginger juice, then grind in a suribachi (Japanese mortar)

  • 2. Grate nagaimo into the mixture from step 1, add beaten eggs and miso, grind well, and mix thoroughly.

  • 3. Cut onions and carrots into coarse dice, julienne the burdock into 1 cm lengths, and cut the perilla leaves in half lengthwise before thinly slicing them.

  • 4. Mix together steps 2 and 3, then add potato starch.

  • 5. Scoop up portions of step 4 with a spoon, approximately one bite in size, and deep-fry in oil.

provider : "Toyama Home Cooking" Menu Collection (Toyama Prefecture)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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