Chikuwa

Chikuwa is a delectable Japanese snack characterized by its jelly-like texture, crafted from a blend of fish surimi, salt, sugar, starch, monosodium glutamate, and egg white. To create chikuwa, these ingredients are mixed, wrapped around a stick, and subsequently steamed or broiled. The term "chikuwa" is derived from its tube-like shape, which resembles a cut bamboo stalk when sliced.

This popular and affordable treat is not only low in fat but also high in protein, making it a favorite for many. However, it should not be confused with chikuwabu, an entirely different food item.

The surimi used in chikuwa includes various fish species such as Alaska pollock, several types of sharks, flying fish, Okhotsk atka mackerel, golden threadfin bream, and different bass species. Chikuwa can be enjoyed on its own or added to dishes like oden (a type of hot pot), chikuzenni (simmered dish), chirashizushi (scattered sushi), udon (noodle soup), yakisoba (fried noodles), yasai-itame (stir-fried vegetables), and Japanese curry.

Different regions of Japan have their unique variations of chikuwa. For instance, in Tottori and parts of Nagasaki, there is tofu chikuwa, which includes tofu in the surimi mix. In Yawatahama, Ehime, kawa-chikuwa is made by wrapping fish skin around skewers before broiling. Shikokuchūō, Ehime, offers ebi-chikuwa, which contains shrimp paste. In Komatsushima, Tokushima, take chikuwa is cooked on bamboo skewers and remains on the bamboo even after broiling.

Chikuwa has also made its way into international cuisines. For example, in Australian sushi restaurants, you might find chikuwa stuffed with cheese and deep-fried in tempura batter.