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Chikuwa is a Japanese fish cake in the shape of a tube with a small centre.

To make it, you start by making a paste from fish surimi, egg white, starch, salt and sugar. The fish surimi -- mashed up fish -- is usually a purée of cheaper fish such as pollack, flying fish, shark, etc. More expensive grades of fish can be used, but the price of the Chikuwa end-product will be correspondingly higher.

The paste mixture is moulded around a stick -- bamboo or metal -- into a shape about 5 inches long by 1 inch wide (12 cm x 2 1/2 cm), then steamed, then broiled, grilled, or baked, as it is in Toyohashi, Japan. The stick is then removed.

Commercially, they are then cooled, packed and shipped.

Chikuwa can be eaten as a bar snack, chilled, and dipped in soy sauce, or sliced and used in stews such as oden. It is also used as a treat for dogs, owing to its cheapness.

Cooking Tips

When used in cooking, add Chikuwa in the final stages, as it is already cooked -- it just needs to be heated through.

History Notes

Commercial manufacture of Chikuwa started in the 1830s.

Language Notes

"Chiku" in Japanese means "bamboo"; "chikuwa" means "bamboo ring."

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See also:

Fish and Seafood Dishes

Ahtapot Salatasi; Angels on Horseback; Bouchées à l'Armoricaine; Bouchées à la Bénédictine; Cabbie Claw; Chikuwa; Crappit Heids; Dublin Lawyer; Fish and Chips; Fish and Seafood Dishes; Homard à l'Américaine; Kamaboko; Kanikama Crab Sticks; Krappin and Stap; Lobster Newberg; Oysters Kilpatrick; Oysters Rockefeller; Paella; Pot-en-Pot Québecois; Poutine; Sardeles Pastes; Shrimp Cocktail; Squid Balls; Stargazey Pie; Tekka-Don; Yuzu Gama

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