Chikuwa (Fish Cake)

Chikuwa is a tube-shaped Japanese fishcake consisting of fish paste and egg white seasoned with salt and sugar. The mixture is wrapped around a bamboo skewer and grilled or steamed.

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.

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