Chikuwa (竹輪, ちくわ) is a steamed and grilled Japanese fish cake. It’s tube-shaped with a small hole in the middle because fish paste mixture is wrapped around a bamboo or metal skewer, steamed, and then broiled/grilled/baked before the stick is removed. The fish used for surimi is typically inexpensive fish, such as pollack, bream, whiting, or flying fish. You can find expensive chikuwa made of higher grade fish.
What Does It Taste
It has a mild and salty-savory flavor from the addition of salt. We made Chikuwa in Odawara, a famous port town for its fish cakes and seafood products. Read about our experience: Make Fish Cakes at Suzuhiro Kamaboko Museum.
How To Use
As it’s already cooked, you can eat it as is. The Japanese add it to noodle soups, stir-fries, nabemono, and deep-fry.
Recipes Using Chikuwa
Chikuwa Isobeage ちくわの磯辺揚げKushikatsu (Kushiage) 串カツ・串揚げSoba Noodle Soup 温かいお蕎麦
Where To Buy
You can find chikuwa and other types of Japanese fish cakes in the freezer or fridge section of Asian and Japanese grocery stores. Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
