The 2nd Surimi School China: May 19-20, 2016,
with Hot Pot Ingredients Show May 18-20, 2016

The 11th Surimi School Asia: Oct 19-21, 2016
in a new venue, Avani Atrium Hotel

The 16th Surimi Industry Forum (USA): April 12, 2016
The 24th
OSU Surimi School (USA): April 13-15, 2016  
(Seafood Show Brussels - April 26-28, 2016)

The 3rd Surimi Forum Japan: Tokyo: Postponed to Feb 2018

The 2nd Surimi Forum Korea: March 2017
The 10th
Surimi School Europe & Forum: Sept 2017
Crabstick for everyone (Oct 2015)     
CalPro (Nov 2015)

Surimi Forum Japan 2013
Suisan Times             Minato Shinbun             Kamaboko Tsushin

What's   better - Real Crab or Real Krab?

Dr. Park - one of Seafood’s Most Powerful Executives 100 (Seafood   Executive, 2012).

Astoria becomes surimi capital (Daily Astorian, May 15, 2012)

Dr. Park received the 2011 Harold Macy Award

Dr. Jae Park - OSU Who's who?

Surimi Story of USA went to the FolkLife Festival at the Smithsonian Museum
American Seafoods Company presented "Partnership Trophy" to Dr. Park.
April 12, 2011
Since 1993
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Surimiman is
cutting a mile long
surimi pasta!
Chef Jake's
Surimi Seafood
Fish Cake Hash
Surimi Pasta -
RAPSA for Accurate Gel Cooking
: Current waterbath cooking
underestimate the value of
almost all surimi
except high grade
surimi without protease (i.e. Alaska
pollock A grade or higher) based on the
production of crabstick and fried surimi
surimi used for
crabstick or fried fish cake must
be evaluated using fast cooking
RAPSA method
Go Green!!!
Get out of cooking surimi
using sausage casing! Let's
start Environment-friendly
Stainless Steel Surimi
Cooking Tubes.
Japan celebrated the 900 years of
Kamaboko Production
Dr. Park - the 2016 IFT Bor S. Luh International Award