Chikuwa
Japanese fishcake made from surimi, shaped like a bamboo ring.
Wikipedia / Wikimedia Commons
Chikuwa is a Japanese food made from fish surimi, a paste of ground white fish. After the surimi is thoroughly mixed, it is shaped around a bamboo or metal skewer, then steamed or broiled. Its name, meaning "bamboo ring," refers to the ring-like shape seen when it is sliced. This product is inexpensive and provides a relatively low-fat source of protein, making it a common snack. It also appears in dishes such as oden, udon, yakisoba, chirashizushi, and Japanese curry.
The surimi used can come from various fish, including Alaska pollock, several shark species, flying fish, Okhotsk atka mackerel, golden threadfin bream, and different types of bass (black, smallmouth, largemouth, and Florida black bass). Chikuwa is distinct from chikuwabu, a completely different food item. There is also a rare kanji character for chikuwa, notable for its unusual double-ring shape.
Regional variations exist. In eastern Tottori and parts of Nagasaki, tofu chikuwa is made by adding firm tofu to the surimi. In Yawatahama, Ehime, kawa-chikuwa ("skin chikuwa") uses fish skin wrapped around skewers and broiled as a by-product with a different texture and taste. Shikokuchūō, Ehime, produces ebi-chikuwa, which incorporates shrimp paste. In Komatsushima, Tokushima, take chikuwa ("bamboo chikuwa") is left on the bamboo skewer after broiling. In Australia, sushi restaurants sometimes stuff the hollow center with cheese (processed or soft varieties like Brie) and deep-fry it in tempura batter. In Thailand, chikuwa is called pla muek lot ("tube squid"), though it contains no squid. In Tottori Prefecture, per-household consumption of chikuwa has been the highest in Japan for the past 30 years, since records began.
- type
- Food product
- origin
- Japan
- main ingredient
- Fish surimi (e.g., Alaska pollock, shark, flying fish)
- notable region
- Tottori (highest per-household consumption for 30 years)
- variants
- Tofu chikuwa, kawa-chikuwa, ebi-chikuwa, take chikuwa
- also known as
- Pla muek lot in Thailand
Lore & Background
Chikuwa is made from surimi, or ground white fish, including species such as Alaska pollock, various sharks, flying fish, Okhotsk atka mackerel, golden threadfin bream, and several types of bass. The surimi is mixed well, wrapped around a bamboo or metal stick, and then steamed or broiled. The name chikuwa derives from the ring-like shape seen when sliced. It should not be confused with chikuwabu, a different food product. There exists a ryakuji kanji for chikuwa known for its unusual double-ring shape.
Reader's Guide
Chikuwa is a versatile ingredient in Japanese cuisine, eaten as-is or used in nimono like oden and chikuzenni, as well as in chirashizushi, udon, yakisoba, vegetable stir-fry, and Japanese curry. Regional variations include tofu chikuwa in eastern Tottori and parts of Nagasaki, kawa-chikuwa (using fish skin) in Yawatahama, Ehime, ebi-chikuwa (with shrimp paste) in Shikokuchūō, Ehime, and take chikuwa (left on bamboo) in Komatsushima, Tokushima. In Australia, it may be stuffed with cheese and deep-fried in tempura batter. In Thailand, it is known as pla muek lot, though it is not made from squid. Its low cost and protein content contribute to its popularity, with Tottori prefecture recording the highest per-household consumption for 30 years since records began.
Did You Know?
- The word chikuwa means 'bamboo ring' and comes from its shape when sliced.
- In Tottori, per-household consumption of chikuwa has been the highest of all prefectures for 30 years.
- Chikuwa is made from surimi, which can include Alaska pollock, shark, and flying fish.
- In Thailand, chikuwa is called pla muek lot but is not made from squid.
Frequently Asked Questions
What is chikuwa?
Chikuwa is a Japanese fishcake snack made by shaping a paste of ground white fish (surimi) around a skewer and then steaming or broiling it. When sliced, it reveals a distinctive ring pattern that gives the product its name.
Why is it called 'chikuwa'?
The name translates to 'bamboo ring,' a reference to the circular cross-section you see when you cut a piece. The ring shape comes from the way the surimi paste is wrapped around a bamboo or metal rod during preparation.
What fish is chikuwa made from?
The surimi base can be made from a range of white-fleshed fish, including Alaska pollock, various shark species, flying fish, and Okhotsk atka mackerel. The specific fish used varies by producer and region.
Where is chikuwa most popular in Japan?
Tottori Prefecture holds the record for the highest per-household consumption of chikuwa, a streak it has maintained for roughly three decades. Despite this regional stronghold, the snack is widely available and affordable across the country.
What dishes commonly include chikuwa?
Beyond being eaten as a standalone snack, chikuwa shows up in oden, udon soups, yakisoba, chirashizushi, and Japanese curry. It has also crossed borders, appearing in Thai cuisine under the name 'pla muek lot.'
More in Japanese cuisine 1-24
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