Image: Wikimedia Commons
Fish Katsu is a fish-paste product from Tokushima Prefecture, made by seasoning surimi (fish paste) with curry powder, chili pepper and the like, coating it in breadcrumbs and deep-frying it. The name may bring to mind fried fish fillets, but it belongs to the same family of fish-paste products (nerimono) as kamaboko and chikuwa. It is said to have been devised by Tsukushi Kamaboko (津久司蒲鉾), a kamaboko shop in Komatsushima City. Other shops later began making it with their own recipes, and it spread throughout the prefecture. It is made from surimi of fish caught in nearby waters, such as cutlassfish (tachiuo) and lizardfish (eso). Because it is flavored with curry, it tastes good even when cold, and it is eaten every day as a side dish, as a snack with drinks and in bento lunches. In eastern Tokushima Prefecture it is so familiar that 'katsu' means Fish Katsu, and it is also called Tokushima's soul food. Besides being eaten as is, it is enjoyed with a squeeze of sudachi (citrus) or topped with sauce or mayonnaise. It is eaten in many ways, including as a topping for udon or okonomiyaki.
Origin
As for its origin, the leading theory is that it was first sold by Tsukushi Kamaboko, a kamaboko shop in Komatsushima City, Tokushima Prefecture. Komatsushima is a port town where fish-paste production thrives, and 'take-chikuwa,' made by wrapping surimi around a green bamboo stick and grilling it, is also a local specialty. Take-chikuwa has its own legend: when the forces of Minamoto no Yoshitsune landed at Komatsushima on their way to the Battle of Yashima, they tasted the chikuwa that fishermen were grilling and praised it.
History
Sources differ on when it was devised. Tourism information sites and others say Tsukushi Kamaboko devised it in 1955 (Showa 30), while other accounts say it was put on sale soon after World War II. Later, other kamaboko shops in Komatsushima City also began making it with their own innovations, and it became established as a specialty of Tokushima Prefecture. Tsukushi Kamaboko's Fish Katsu has also been selected for the prefecture's 'Tokushima Tokusen Brand' (Tokushima Select Brand).
Features
Curry powder, chili pepper and seasonings are kneaded into surimi of cutlassfish, lizardfish, Alaska pollock and the like. The mixture is shaped into flat patties, coated with breadcrumbs and deep-fried in oil. The fish used, the shape and the level of spiciness vary from shop to shop, but all share a curry flavor. The coating is crispy, and the surimi inside has a bouncy springiness. Reheating it in a frying pan or similar makes the coating toasty and fragrant.
Main Ingredients
Food Culture
In eastern Tokushima Prefecture, Fish Katsu is loved as an everyday side dish, and it is said that pork cutlets are specifically called 'tonkatsu' to tell them apart. It is often used as an ingredient in other dishes, such as 'katsu-tama' and 'katsu-mame-tama' (okonomiyaki grilled with Fish Katsu on top), as a topping for curry rice, and in sandwiches.
Famous Shops
津久司蒲鉾
徳島県小松島市南小松島町2-34
A kamaboko shop in Komatsushima City said to have devised Fish Katsu. It seasons surimi of white-fleshed fish caught in nearby waters, such as cutlassfish and lizardfish, with curry powder and chili pepper and deep-fries it. It also makes take-chikuwa, tako-ten (fried fish cake with octopus) and more, which can be bought at the shop or by mail order. A travel information site lists its hours as 8:00 to 15:00, closed on Sundays.
谷ちくわ商店
徳島県小松島市横須町3番59号
A shop said to have been making fish-paste products in Komatsushima since the late Meiji era. Take-chikuwa is its signature product, and it sells a round, somewhat thick Fish Katsu under the name 'katsu-ten.' Its surimi is described as being kneaded by skilled artisans using only a little water. Orders can also be placed through the official website.
View details →| Fish Katsu (津久司蒲鉾) | The signature product of Tsukushi Kamaboko, the shop said to have devised Fish Katsu. Surimi made mainly from locally caught fresh fish is seasoned with curry powder and chili pepper. It is sold at the shop and by mail order, and it is also offered as a return gift for furusato nozei (hometown tax donations) to Komatsushima City. |
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| Hatayama Set (谷ちくわ商店) | An assortment of six items sold by Tani Chikuwa Shoten (谷ちくわ商店), including take-chikuwa and katsu-ten. Take-chikuwa is made by wrapping surimi around green bamboo and grilling it, and it is said to be characterized by a firm bite that comes from using little starch or water. It can be ordered from the official website.Where to buy →PR |
FAQ
Q. Is Fish Katsu fried fish?
A. It is not a fish fillet coated and fried, but a type of fish-paste product made from surimi. Curry powder and other ingredients are kneaded into the surimi, which is shaped, coated with breadcrumbs and deep-fried. Like kamaboko and chikuwa, it has a springy texture when you bite into it.