Chikuwa


Chikuwa is a Japanese fishcake product made from fish surimi. After being mixed well, they are wrapped around a bamboo or metal stick and steamed or broiled. The word chikuwa comes from the shape when it is sliced.
Variants of surimi products such as kamaboko and satsuma age are popular. In Tottori, the per-household consumption has been the highest of all prefectures for the past 30 years, since the first year such records were kept. As it is cheap and a relatively low-fat source of protein, chikuwa is popular as a snack.
Chikuwa should not be confused with chikuwabu, which is an altogether different food product.
There exists a rare kanji for chikuwa, "" which is known for its unusual double ring shape.

Composition

Chikuwa is made of surimi, or ground white fish. Some species used include:
Chikuwa can be eaten as-is. It is also often used as an ingredient for nimono like oden, chikuzenni, chirashizushi, udon, yakisoba, yasai-itame, and Japanese curry.

Regional variation

There are several regional varieties. In the east part of Tottori and part of Nagasaki, tofu chikuwa is produced that adds tofu to surimi. Often, firm tofu is the preferred selection.
In Yawatahama, Ehime, kawa-chikuwa is produced: fish skin is wrapped around the skewers and broiled. This is a by-product of regular chikuwa, however, texture and taste are different.

In Shikokuchūō, Ehime, there is ebi-chikuwa, which contains shrimp paste in surimi.
In Komatsushima, Tokushima, there is take chikuwa, which remains on the bamboo after it is broiled.
Australian sushi restaurants may stuff the hollow with cheese and deep-fry them in tempura batter.