Chikuwa

Chikuwa is a type of kamaboko, a cured seafood product in Japanese cuisine. It is produced by shaping seasoned surimi around a hollow rod, traditionally bamboo, and cooking it by steaming or grilling. The principal ingredient is minced white fish (surimi), often blended with starch, egg white, salt, and sugar. The finished product is a cylindrical, hollow tube with a firm, elastic texture. Chikuwa is sold fresh, frozen, or dried, and can be white or lightly pink depending on colorings used during production.

Commercial chikuwa comes in plain form and in numerous varieties, including sesame- or kelp-flavored versions, and fillings such as cheese or curry. Some products use alternative starches or additional flavor enhancers. In Japanese cooking, chikuwa is a common ingredient in oden, soups, nabemono (hot pots), and salads, and it is also sliced and used as a sushi topping or skewer. Its mild, fish-forward flavor makes it versatile for both simmered and lightly cooked applications.

Storage and nutrition: Chikuwa should be refrigerated and consumed by the date on the package; dried forms may have longer shelf life. As a surimi product, it provides protein with relatively low fat, though nutritional content varies by brand and added ingredients. People with seafood or shellfish allergies should avoid it, and some varieties may contain gluten from added starches. Always check ingredient lists for specific sensitivities.

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