Description
🚚 The fastest delivery time : 2-day delivery.
🐝 Supplier / Origin :
🔖 Certification :
🌱 Supplier introduction :
We specialise in gluten-free, dairy-free, white sugar-free, low-sugar, additive-free, preservative-free, allergy-free, plant-based alternatives, all of which contribute to a healthier microbiome.
Please be open to "less processed" foods
As we strive to create products that retain most of their nutritional value, they may not look like the “highly processed” foods that can sit on supermarket shelves for more than two years.
Our products may...
- Dispersion - because we do not use binders and emulsifiers
- Goes bad faster - because we don't use preservatives
- The colors may not look as bright - because we don't use any artificial colors
- The flavor is a little different every time - because every batch is made with real ingredients, just like no apples are the same on the tree.
🛍 Product Information :
Chikuwa (竹輪) is a Japanese fishcake product made from fish surimi. After being mixed well, they are wrapped around a bamboo or metal stick and steamed or broiled. The word chikuwa ("bamboo ring") comes from the shape when it is sliced.
Variants of surimi products such as kamaboko and satsuma age are popular. In Tottori, the per-household consumption has been the highest of all prefectures for the past 30 years, since the first year such records were kept. As it is cheap and a relatively low-fat source of protein, chikuwa is popular as a snack.
Fish meat such as Alaska pollock, shark, flying fish, and Atka mackerel is mixed with salt, sugar, starch, egg white, etc., kneaded, smeared on thick bamboo or metal skewers in the shape of a rod, and then grilled, steamed, boiled, or deep-fried. Grilled chikuwa is called yakichikuwa, steamed or boiled ones are called steamed chikuwa, white chikuwa, and deep-fried ones are called fried chikuwa. In modern times, grilled chikuwa has become the mainstream due to popularization through distribution, and in most cases it is grilled automatically by machine. Grilled chikuwa that is frozen for storage is called frozen grilled chikuwa, and those that are not frozen are called raw chikuwa. Each region has its own unique characteristics in terms of the fish used, shape, and flavor.
竹輪（ちくわ）は、魚肉のすり身を竹などの棒に巻きつけて整形後に加熱した加工食品であり、魚肉練り製品の一つである。
歴史
竹輪の起源は弥生時代とも平安時代ともいわれはっきりしないが、いくつかの室町時代以降の書物に「蒲鉾」（かまぼこ）という名で記されている。これは鉾に見立てた棒にすり身を巻き付けた形状が蒲の穂に似ていたことに由来する[1]。
安土桃山時代後期、平らな板の上にすり身を盛り上げて加熱する板蒲鉾が現れ、それと区別するために切り口が竹を切った切り口にも見える[1]ことから「竹輪蒲鉾」と呼ばれ、省略して竹輪になった。明治時代以前は白身魚自体が高価な食材であったため、蒲鉾や竹輪は高級品という扱いであった。
🥘 Recipe：
It can be eaten directly, but is also often used as an ingredient in oden, chikuzen-ni, stews, bulk sushi, udon noodles, fried noodles, stir-fries, curry, and other dishes. When used in stews, it produces a generous amount of broth.
When it is wrapped in green nori and deep-fried, it is called "chikuwa no isobe-age". It is often used as a garnish in nori bento boxes and school lunches, and is also a common ingredient in self-service udon restaurants.
Thinly sliced cucumbers, cheese, sausage, mayonnaise, spicy cod roe, etc. are often stuffed into the hole as a snack or side dish to drink with wine.
Sometimes it is grilled over charcoal.
そのまま食べることもできますが、おでん、筑前煮、煮込み料理、大寿司、うどん、焼きそば、炒め物、カレーなどの具材としてもよく使われます。シチューに使用すると、たっぷりのスープが作れます。
青海苔で巻いて揚げたものを「ちくわの磯辺揚げ」といいます。海苔弁当や学校給食の付け合わせとして使われることが多く、セルフサービスのうどん店でもよく見かける食材です。
穴の中には、薄くスライスしたキュウリ、チーズ、ソーセージ、マヨネーズ、辛子明太子などが詰められ、おつまみやワインのおつまみとして食べられることが多いです。
炭火で焼くこともあります。
🔅Notes:
