What is Nerimono in Japanese Cuisine?

In Japanese food culture, the word “mono (物)”, literally meaning “thing” or “stuff”, is often used as a suffix to classify foods.

For example, “Sunomono (酢の物)” is the word for vinegared dishes, as “Su (酢)” means “vinegar” in Japanese,

while “Agemono (揚げ物)”, literally “deep-fried thing”, refers to deep-fried dishes such as Tempura, Karaage, and Katsu.

Then, what is “Nerimono (練り物)” in Japanese cuisine?

Nerimono (練り物)

Satsuma Age (さつま揚げ)

Actually, Nerimono, literally “kneaded thing”, is the umbrella term for foods such as Kamaboko, Chikuwa, Hanpen, and Satsuma-age. 

These things are all made from white fish that’s been ground, kneaded with seasoning and binding ingredients, molded, and heated using methods such as boil, steam, or fry.

In other words, Nerimono stands for processed white fish surimi products. It is also known as “Neri-Seihin (練り製品: kneaded product)”.

Hanpen (はんぺん)

(Reference Pages: Goo Dictionary, Macaroni, Delish Kitchen )