Surimi

Surimi itself is a fish paste — technically, it can be made from any meat, but the term most often refers to the fish version, typically made from Alaskan pollock, though other white fish can also be used. 

This paste is then used to create a variety of seafood products — most famously in North America, imitation crab and other imitation shellfish. In fact, imitation crab sticks are often called “surimi,” though that term more accurately refers to the paste they’re made from. 

In Japanese cuisine, surimi is the base for many traditional fish cakes, which are steamed, boiled, or fried. These take many forms — cakes, rolls, and balls — and are often grilled, broiled, or added to dishes like udon, ramen, and oden hot pot. 

Many different surimi-based fish cakes going beyond imitation crab (but also including imitation crab) can be found at Uwajimaya.