Japanese Chikuwa and Narutomaki: Processed Fish Cake Tradition
Japan — nationwide fish cake production tradition (kamaboko broader family)
Chikuwa (竹輪, literally 'bamboo ring') and narutomaki (鳴門巻き) are two of Japan's most distinctive processed fish cake products — part of the broader kamaboko/surimi tradition but with specific forms, preparation methods, and culinary applications that distinguish them. Chikuwa is made by wrapping a cylinder of fish paste (surimi from pollock, shark, or white fish) around a bamboo skewer and grilling over charcoal until the outside develops a golden, blistered skin and the interior is springy and firm. The skewer is removed, leaving a characteristic hollow tube shape. Chikuwa is eaten sliced (showing the hollow cross-section), grilled whole, stuffed (a beloved Japanese snack is chikuwa stuffed with cucumber, cheese, or seasoned cream cheese), added to oden and nimono, or served cold in salads. Narutomaki is the spiral pink-and-white fish cake recognisable as a ramen topping — a flat sheet of fish paste is coloured pink with food colouring (traditionally beni-shōga red ginger juice), rolled into a spiral cylinder, and steamed. The cross-section reveals the spiral pattern. It is sliced 5–8mm thick and used as a visual garnish in ramen, soba, udon, and oden. Both products demonstrate Japan's long tradition of processed fish products as pantry staples and flavour bases.