What is the bamboo Chikuwa that Minamoto no Yoshitsune praised so highly?
Tani Chikuwa Shoten, located in Komatsushima City, Tokushima Prefecture, has specialized in “bamboo chikuwa” and other fish paste products for over 60 years.
Unlike chikuwa sold throughout Japan, which have a hole in the center, bamboo chikuwa is sold with the bamboo attached to the center. The most common way to eat chikuwa is to hold the bamboo and bite into it, or squeeze a little sudachi (Japanese citrus juice) on it.
Komatsushima, where Tani Chikuwa Shoten is located, is said to be the site of the famous “fan target” scene in “The Tale of the Heike,” where Minamoto no Yoshitsune’s army landed. There is even an anecdote that Yoshitsune himself ate the fish paste and praised it highly when he saw fishermen on the beach at that time wrapping it around a green bamboo stick and roasting it. Tani Chikuwa Shoten has inherited the traditional taste that Yoshitsune highly praised, and is committed to producing it in such a way that it will never go out of style.
Exquisite craftsmanship produces kneaded products
Tani Chikuwa Shoten has been preserving the traditional taste of its products since ancient times, but it is not only recreating the taste of the past, but also constantly refining it. The amount of water added is adjusted by skilled craftsmen, and the fish paste is carefully and thoroughly ground to give it its original elasticity. If too much water is added, the elasticity is lost. On the other hand, if the amount of water is too little, the meat becomes hard and the original flavor cannot be brought out. The craftsmen’s exquisite adjustments are what make the fish paste so well-loved even today.
They are also particular about the ingredients. The amount of starch is kept to a minimum in order to bring out the best of the fish meat. The fishy smell peculiar to seafood is therefore suppressed, making it easy for anyone to eat.
The ease with which the fish paste can be eaten raw and immediately is another intrinsic quality of the fish paste.
Soul food of Tokushima made by a long-established restaurant
In addition to bamboo chikuwa, Tani Chikuwa Shoten also offers other soul food from Tokushima.
One of them is “fish cutlet. Fish cutlets are made by seasoning fish surimi such as swordfish, sea bream, and walleye pollock caught in nearby waters with curry powder, seasonings, and spices, then dipping them in a breadcrumb batter and deep frying them. Tsukuji Kamaboko invented it in 1955, and later other stores in Komatsushima began to make it with their original recipes, and now it has spread to become a specialty throughout Tokushima Prefecture. Although different stores add different ingredients and change the shape, they all share the same flavor of curry powder and other spices. The curry seasoning makes the katsu tasty even when cold, and it is loved as a snack, side dish, or side dish. In Tokushima Prefecture, the word “katsu” is said to refer to fish cutlets, not pork cutlets. Tani Chikuwa Shoten also sells chikuwa with sea bream, jakoten (fish cake), prawn tempura, sesame tempura, and assorted sets sold online, so you can enjoy the different flavors at home.
Tani Chikuwa Shoten’s skills are alive and well in these soul foods that are familiar to everyone. Tani Chikuwa Shoten will continue to pursue delicious food while preserving local flavors.
