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Wikipedia

Chikuwa

January 01, 1970

Chikuwa (竹輪) is a Japanese fishcake product made from fish surimi.[1] After mixing them well, they are wrapped around a bamboo or metal stick and steamed or broiled. The word chikuwa ("bamboo ring") comes from the shape when it is sliced.

Chikuwa
A tub of uncured fish surimi ready for finish-processing

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.

Composition edit

Choice of fish edit

The white fish used to make surimi (Japanese: 擂り身, literally "ground meat") include:

Use edit

Chikuwa can be eaten as-is. It is also often used as an ingredient for nimono like oden, chikuzenni, chirashizushi, udon, yakisoba, yasai-itame (Vegetable stir fry), and Japanese curry.

Regional variation edit

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 (literally skin 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 (literally bamboo chikuwa), which remains on the bamboo after it is broiled.

Australian sushi restaurants may stuff the hollow with cheese (processed or soft ones like Brie) and deep-fry them in tempura batter.

See also edit

References edit

  1. ^ Park, Jae W. (2013-11-12). Surimi and Surimi Seafood. CRC Press. p. 278. ISBN 978-1-4398-9858-1.

External links edit

  •   Media related to Chikuwa at Wikimedia Commons

January 01, 1970
chikuwa, 竹輪, japanese, fishcake, product, made, from, fish, surimi, after, mixing, them, well, they, wrapped, around, bamboo, metal, stick, steamed, broiled, word, chikuwa, bamboo, ring, comes, from, shape, when, sliced, uncured, fish, surimi, ready, finish, p. Chikuwa 竹輪 is a Japanese fishcake product made from fish surimi 1 After mixing them well they are wrapped around a bamboo or metal stick and steamed or broiled The word chikuwa bamboo ring comes from the shape when it is sliced Chikuwa A tub of uncured fish surimi ready for finish processing 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 Contents 1 Composition 1 1 Choice of fish 2 Use 3 Regional variation 4 See also 5 References 6 External linksComposition editChoice of fish edit The white fish used to make surimi Japanese 擂り身 literally ground meat include Alaska pollock Theragra chalcogramma Various shark species Selachimorpha Various flying fish species Exocoetidae Okhotsk atka mackerel Pleurogrammus azonus Golden threadfin bream Nemipterus virgatus Black bass Smallmouth bass Micropterus dolomieu Largemouth bass Micropterus salmoides Florida black bass Micropterus floridanus Use editChikuwa can be eaten as is It is also often used as an ingredient for nimono like oden chikuzenni chirashizushi udon yakisoba yasai itame Vegetable stir fry and Japanese curry Regional variation editThere 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 literally skin 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 Shikokuchuō Ehime there is ebi chikuwa which contains shrimp paste in surimi In Komatsushima Tokushima there is take chikuwa literally bamboo chikuwa which remains on the bamboo after it is broiled Australian sushi restaurants may stuff the hollow with cheese processed or soft ones like Brie and deep fry them in tempura batter See also edit nbsp Food portal nbsp Japan portal Kamaboko Satsuma age Fish ballReferences edit Park Jae W 2013 11 12 Surimi and Surimi Seafood CRC Press p 278 ISBN 978 1 4398 9858 1 External links edit nbsp Media related to Chikuwa at Wikimedia Commons Retrieved from https en wikipedia org w index php title Chikuwa amp oldid 1182544915, wikipedia, wiki, book, books, library,

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