Chikuwa: Difference between revisions
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{{Short description|Japanese fishcake}} |
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{{Unreferenced|date=August 2008}} |
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{{Italic title|reason=[[:Category:Japanese words and phrases]]}} |
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[[Image:Chikuwa.jpg|thumb| |
[[Image:Chikuwa.jpg|thumb|''Chikuwa'']] |
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[[Image:TubOfSurimi.jpg|thumb|right|A tub of uncured fish surimi ready for finish-processing]] |
[[Image:TubOfSurimi.jpg|thumb|right|A tub of uncured fish surimi ready for finish-processing]] |
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{{nihongo|'''Chikuwa'''|竹輪}} is a [[ |
{{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. |
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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. |
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. |
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Chikuwa should not be confused with ''[[chikuwabu]]'', which is an altogether different food product. |
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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: |
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: |
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* Various [[flying fish]] species (''[[Exocoetidae]]'') |
* Various [[flying fish]] species (''[[Exocoetidae]]'') |
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* Okhotsk atka mackerel (''[[Pleurogrammus azonus]]'') |
* Okhotsk atka mackerel (''[[Pleurogrammus azonus]]'') |
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* Golden threadfin bream (''[[Nemipterus virgatus]]'') |
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* [[Black bass]] |
* [[Black bass]] |
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** Smallmouth bass (''[[Micropterus dolomieu]]'') |
** Smallmouth bass (''[[Micropterus dolomieu]]'') |
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==Use== |
==Use== |
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Chikuwa can be eaten as |
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]]. |
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==Regional variation== |
==Regional variation== |
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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 [[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. |
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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. |
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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. |
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==See also== |
==See also== |
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* [[Kamaboko]] |
* [[Kamaboko]] |
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* [[Satsuma age]] |
* [[Satsuma age]] |
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* [[Fish ball]] |
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== References == |
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{{Reflist}} |
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==External links== |
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*{{Commons category-inline|Chikuwa}} |
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{{Authority control}} |
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{{Commonscat|Chikuwa}} |
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[[Category:Japanese cuisine]] |
[[Category:Japanese cuisine]] |
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Latest revision as of 23:51, 29 October 2023
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.
See also[edit]
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
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