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.
What Is Chikuwa
Chikuwa are Japanese tube-shaped fish cakes made of surimi (すり身), white fish paste. The fish used is typically inexpensive fish, such as pollack, bream, whiting, or flying fish. You can find expensive versions made of high-grade fish and regional styles.
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 renowned for its fish cakes and seafood products. Read about our experience: Make Fish Cakes at Suzuhiro Kamaboko Museum.
How To Use
You can eat it as it’s already cooked and seasoned. It’s a protein-rich snack that you can cut into small pieces and pack in a bento box. You can fill the hole with cucumber, cheese, or kanikama for color and texture.
The Japanese add it to noodle soups, stir-fries, oden, and nabemono. You could dip them in tempura batter 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 Japanese fish cakes in the freezer or fridge section of Japanese and Asian grocery stores. Kibun (紀文) is a famous Japanese fish cake brand.
How To Store
Keep in the refrigerator or freezer. 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.
