surimin.

Brit.

/sᵿˈriːmi/, U.S.

/sᵿˈrimi/,

/suˈrimi/

Origin: A borrowing from Japanese. Etymon: Japanese surimi.

Etymology: < Japanese surimi (1678 or earlier) < suri- (combining form < suru to grind) + mi body, meat (compare sashimi n.).

A relatively tasteless and odourless paste made from minced fish (or sometimes other meat), and which is typically flavoured, shaped, and coloured to produce an inexpensive imitation of crab, lobster, or other foods, often in stick-shaped pieces.

ΘΚΠ

the world > food and drink > food > additive > relish > [noun] > fish paste

alec?1527

caviar1591

bottarga1598

anchovy butter1806

paste1817

tamarind-fish1858

beluga1883

taramosalata1910

fish paste1920

sevruga1959

surimi1973

1973 Galveston (Texas) Daily News 10 Mar. 13/5 The best surimi is produced from sciaenid fishes..that are processed within 24 hours of capture.

1979 Fortune (Nexis) 29 Jan. 52 We know exactly how to make surimi.

1991 Contact (N.Z.) 21 Feb. 1 New Zealanders may not at present find blue whiting in the shops, but the Japanese, who catch most of it, add value to the fish by turning it into surimi.

2005 Sacramento (Calif.) Bee (Nexis) 28 Dec. f1 Bright and cute, these tiny crabcakes bring the heat of spice and the sweetness of onion to a fine blend of surimi and snow crab.

This is a new entry (OED Third Edition, March 2007; most recently modified version published online March 2022).

单词	surimi
释义	surimin. Brit. /sᵿˈriːmi/, U.S. /sᵿˈrimi/, /suˈrimi/ Origin: A borrowing from Japanese. Etymon: Japanese surimi. Etymology: < Japanese surimi (1678 or earlier) < suri- (combining form < suru to grind) + mi body, meat (compare sashimi n.). A relatively tasteless and odourless paste made from minced fish (or sometimes other meat), and which is typically flavoured, shaped, and coloured to produce an inexpensive imitation of crab, lobster, or other foods, often in stick-shaped pieces. ΘΚΠ the world > food and drink > food > additive > relish > [noun] > fish paste alec?1527 caviar1591 bottarga1598 anchovy butter1806 paste1817 tamarind-fish1858 beluga1883 taramosalata1910 fish paste1920 sevruga1959 surimi1973 1973 Galveston (Texas) Daily News 10 Mar. 13/5 The best surimi is produced from sciaenid fishes..that are processed within 24 hours of capture. 1979 Fortune (Nexis) 29 Jan. 52 We know exactly how to make surimi. 1991 Contact (N.Z.) 21 Feb. 1 New Zealanders may not at present find blue whiting in the shops, but the Japanese, who catch most of it, add value to the fish by turning it into surimi. 2005 Sacramento (Calif.) Bee (Nexis) 28 Dec. f1 Bright and cute, these tiny crabcakes bring the heat of spice and the sweetness of onion to a fine blend of surimi and snow crab. This is a new entry (OED Third Edition, March 2007; most recently modified version published online March 2022). < n.1973
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