Sticks, medallions, rillettes, grated, sliced… Surimi exists in all forms and all over the world!
Its success is dazzling.

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Chapters
▷ 0:00 - Introduction
▷ 01:41 - First secret of Surimi: Ingridients
▷ 11:32 - Second secret of Surimi: Flavour and Aroma
▷ 16:33 - Secret number three: Colour
▷ 24:06 - Secret number four: Texture
▷ 28:47 - "Kamaboko" or Surimi in Japanese
▷ 38:04 - Surimi's price and nutri-score
▷ 45:49 - Make your own Surimi at home
▷ 50:15 - Credits

#surimi #kamaboko #france #japan #food #fish #products

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Neither fatty nor too proteinaceous, it is neither crab nor fish waste. Yet originally surimi was an art! Called Kamaboko in Japan, meaning “fish flesh”, it contains almost 100%! From five-star Japanese surimi to industrial crab stick, the secret of its recipe begins at a depth of 600 meters in the ocean...

Original title: What about Surimi?
Directed by Philippe Lespinasse

© 2020, Licenced by GAD

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