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A tub of uncured fish surimi ready for finish-processing

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.

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:

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[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.

References[edit]

^ 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

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

[1]

@@ Line 1: / Line 1: @@
+{{Short description|Japanese fishcake}}
-{{Unreferenced|date=August 2008}}
+{{Italic title|reason=[[:Category:Japanese words and phrases]]}}
+[[Image:Chikuwa.jpg|thumb|''Chikuwa'']]
+[[Image:TubOfSurimi.jpg|thumb|right|A tub of uncured fish surimi ready for finish-processing]]
+{{nihongo|'''''Chikuwa'''''|竹輪}} is a Japanese [[fishcake]] product made from [[fish]] [[surimi]].<ref>{{Cite book |last=Park |first=Jae W. |url=https://books.google.com/books?id=MiLSBQAAQBAJ |title=Surimi and Surimi Seafood |date=2013-11-12 |publisher=CRC Press |isbn=978-1-4398-9858-1 |pages=278 |language=en}}</ref> 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.
-[[Image:Chikuwa.jpg|thumb|right|250px|Chikuwa]]
-{{nihongo|'''Chikuwa'''|竹輪}} is a [[Japan]]ese tube-like food product made from ingredients such as [[fish]] [[surimi]], [[Sodium chloride|salt]], [[Sucrose|sugar]], [[starch]], [[monosodium glutamate]] and egg white. 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.
-Variants of surimi products such as [[kamaboko]] and [[satsuma age]] are popular. In [[Tottori Prefecture|Tottori]], the per-household consumption has been the highest of all [[prefectures of Japan|prefectures]] for the past 30 years, since the first year such records were kept.
+Variants of surimi products such as [[kamaboko]] and [[satsuma age]] are popular. In [[Tottori Prefecture|Tottori]], the per-household consumption has been the highest of all [[prefectures of Japan|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.
-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.
-==Usage==
-Chikuwa can eat as it is, also often used as a ingredient for [[nimono]] like [[Chikuzenni]], [[Chirashi-zushi]], [[udon]], [[yakisoba]], [[yasai-itame]], and Japanese [[curry]].
+==Composition==
-==Regional Variation==
+===Choice of fish===
+The [[whitefish (fisheries term)|white fish]] used to make [[surimi]] ([[Japanese language|Japanese]]: [[wiktionary:擂|擂]][[wiktionary:り|り]][[wiktionary:身|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 (''[[Florida black bass|Micropterus floridanus]]'')
+==Use==
+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==
 There are several regional varieties. In the east part of Tottori and part of [[Nagasaki Prefecture|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, which uses fish skin wrap around the skewers and broiled. This is a by-product of regular chikuwa, however texture and taste are different.
+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 [[Shikokuchūō]], Ehime, there is ''ebi-chikuwa'', which contains shrimp paste in surimi.
-In [[Komatsushima]], [[Tokushima Prefecture|Tokushima]], there is ''Take chikuwa'' (literally bamboo chikuwa), which remains on the bamboo after it is broiled.
+In [[Komatsushima]], [[Tokushima Prefecture|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 cheeses like [[Brie]]) and deep-fry them in [[tempura]] batter.
+Australian [[sushi]] restaurants may stuff the hollow with cheese (processed or soft ones like [[Brie]]) and [[deep-fry]] them in [[tempura]] batter.
 ==See also==
+{{portal|Food|Japan}}
-{{Commonscat|Chikuwa}}
+* [[Kamaboko]]
-* {{portal-inline|Food}}
+* [[Satsuma age]]
+* [[Fish ball]]
+== References ==
+{{Reflist}}
+==External links==
+*{{Commons category-inline|Chikuwa}}
+{{Authority control}}
 [[Category:Japanese cuisine]]
 [[Category:Surimi]]
-[[de:Chikuwa]]
-[[es:Chikuwa]]
-[[fa:چیکووا]]
-[[ko:지쿠와]]
-[[it:Chikuwa]]
-[[ja:竹輪]]
-[[pl:Chikuwa]]
-[[pt:Chikuwa]]
-[[ru:Тикува]]
-[[zh-yue:獅子狗丸]]
-[[zh:竹輪]]