Tofu Chikuwa (Tottori Tofu and Fish Paste Tube)
Tofu Chikuwa (Tottori Tofu and Fish Paste Tube)
Image: Wikimedia Commons
Tofu chikuwa is a fish-paste product of Tottori Prefecture made by mixing momen (firm) tofu with surimi (minced white fish), shaping the mixture into the tube form of chikuwa, and steaming it. The basic ratio is said to be roughly 7 parts tofu to 3 parts fish paste. It has a soft, fluffy texture, and the aroma of tofu spreads as you chew. It is an everyday food in the eastern part of the prefecture (the Inaba region) centered on Tottori City, and has also long been enjoyed in the central part of the prefecture. As for its origin, a widely known theory holds that it began when Ikeda Mitsunaka, lord of the Tottori Domain, encouraged people to 'eat tofu instead of fish' for the sake of frugality. On the other hand, materials from the Tottori Prefectural Archives describe this story as popular lore and introduce tofu chikuwa as originally a luxurious food for entertaining guests. It has been eaten not only as an everyday side dish but also on hare no hi (special occasions) such as festivals and weddings. It is typically eaten with ginger soy sauce or wasabi soy sauce, and there are also products such as versions with green onion or curry flavor; it is popular as a Tottori souvenir as well.
Origin
The story most widely told about its origin concerns Ikeda Mitsunaka, lord of the Tottori Domain. In the Edo period, the development of fishing ports in the Tottori Domain lagged behind, and fish was a precious commodity that ordinary people rarely got to eat. It is said that Mitsunaka therefore issued an edict for the sake of frugality, telling people to 'eat tofu instead of fish,' and that tofu chikuwa was devised as a new food using tofu. In Tottori, with its many mountain villages, soybeans were grown even on the aze (ridges) between rice paddies, and tofu-making flourished. However, this frugality edict has not been confirmed in records, and some regard it as popular lore.
History
According to '県史だより,' a prefectural history newsletter of the Tottori Prefectural Archives, the oldest confirmed record dates from Horeki 11 (1761). In documents of the 中村 family, who served as machidoshiyori (town elders) and in other roles in Kurayoshi, 'tofu chikuwa' appears as an ingredient in miso soup on a menu for entertaining the shogunate's junkenshi (traveling inspectors). On this occasion it was served as shojin cuisine (Buddhist vegetarian cooking), and it is presumed to have been made from tofu alone. In Heisei 14 (2002), the 'World Tofu Chikuwa Conference' was held at the 17th National Cultural Festival in Tottori City. Taking this as an opportunity, volunteers in the eastern part of the prefecture began promoting its appeal, and they have also taken part in the B-1 Grand Prix.
Features
It is made by thoroughly mixing momen tofu with white fish surimi and steaming the mixture. Compared with ordinary fish chikuwa, it is finer in texture and softer, with a light flavor and no strong taste. It is typically eaten dipped in ginger soy sauce or wasabi soy sauce, and it also goes well with sake as a snack. Lightly toasting it in a toaster oven brings out its plump texture even more. There are steamed versions and versions with a grilled surface, and flavored products such as green onion, ginger, curry, and lemon are made, as well as shumai (dumplings) made with tofu chikuwa.
Main Ingredients
Food Culture
Tottori has a custom called Usotsuki Dofu ('liar's tofu'), in which people eat tofu every year on December 8 to cancel out the lies they told that year, and tofu is deeply rooted in daily life. In the Ministry of Internal Affairs and Communications' Family Income and Expenditure Survey, there have been periods when Tottori City ranked first in Japan in spending on chikuwa.
Famous Shops
とうふちくわの里 ちむら 元魚町本店
鳥取県鳥取市元魚町3丁目223
A long-established shop described as founded in 1865, and also said to be the originator of tofu chikuwa. It makes its tofu chikuwa from 70% momen tofu made with Tottori-grown soybeans and 30% white fish, and states that it uses no preservatives or chemical seasonings. It also has the 布袋店 branch in 布袋, Kawahara Town, and a shop inside 鳥取港海鮮市場かろいち (a seafood market at Tottori Port).
View details →かろや商店
鳥取県鳥取市元魚町3-201
A fish-paste shop that makes tofu chikuwa using its own homemade momen tofu. It offers both steamed and grilled versions, and a 2023 article introduced them at about 141 yen each. It also carries ago chikuwa made with locally caught flying fish (ago), and its products can also be bought at places such as Tottori Station and Tottori Airport.
| ちむら「豆腐竹輪・蒸し」 (Steamed Tofu Chikuwa) | The standard tofu chikuwa of ちむら, made by combining momen tofu from Tottori-grown soybeans with white fish at a ratio of 7 to 3 and steaming it. Besides the 'Yaki' version with a grilled surface, flavored products such as green onion, ginger, curry, lemon, and tomato and cheese are also available.Where to buy →PR |
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FAQ
Q. Is tofu chikuwa the same as chikuwabu?
A. No, they are different. Chikuwabu is an ingredient made by kneading wheat flour and is popular in the Kanto region as an oden ingredient. Tofu chikuwa is a fish-paste product made by combining momen tofu with white fish surimi and steaming it, a local taste handed down in central and eastern Tottori Prefecture.