Chikuwa facts for kids
Chikuwa (竹輪) is a popular Japanese fishcake. It's made from a special paste called surimi, which is mostly fish. Other ingredients like salt, sugar, starch, and egg white are mixed in. This paste is then wrapped around a bamboo or metal stick. After that, it's either steamed or broiled until it's cooked. The name chikuwa means "bamboo ring" because of how it looks when you slice it.
Chikuwa is a healthy and low-fat snack because it's full of protein. It's very popular in Japan, especially in Tottori Prefecture. People there eat a lot of chikuwa! It's important not to confuse chikuwa with chikuwabu, which is a different kind of food.
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What is Chikuwa Made Of?
Chikuwa is made from surimi, which is a paste of ground meat from fish. Many different kinds of white fish are used to make this paste.
Fish Used for Surimi
Some of the fish that can be used include:
- Alaska pollock
- Different types of shark
- Various flying fish
- Okhotsk atka mackerel
- Golden threadfin bream
- And even types of Black bass like smallmouth bass and largemouth bass.
How to Enjoy Chikuwa
You can eat chikuwa just as it is, straight from the package! But it's also a common ingredient in many Japanese dishes.
For example, it's often added to nimono, which are simmered dishes. You might find it in oden, a popular hot pot dish, or in chikuzenni. It can also be used in chirashizushi, udon noodles, yakisoba, and even Japanese curry. Sometimes, people add it to vegetable stir-fries.
Different Kinds of Chikuwa
There are some special types of chikuwa that are made in different parts of Japan.
- In Tottori and parts of Nagasaki Prefecture, they make tofu chikuwa. This kind has tofu mixed into the fish paste, often using firm tofu.
- In Yawatahama, Ehime, you can find kawa-chikuwa. This means "skin chikuwa." It's made by wrapping fish skin around skewers and broiling it. It tastes and feels different from regular chikuwa.
- In Shikokuchūō, Ehime, there's ebi-chikuwa. This special chikuwa has shrimp paste mixed into the surimi.
- In Komatsushima, Tokushima, they make take chikuwa. This one stays on the bamboo stick even after it's cooked.
Sometimes, in Australian sushi restaurants, they might fill the hollow center of chikuwa with cheese. Then, they deep-fry it in tempura batter, making a crispy and cheesy snack!
See also
In Spanish: Chikuwa para niños
