Tofu Chikuwa
Tofu-based "Chikuwa" as a substitute for fish

About Tofu Chikuwa

Tofu Chikuwa (とうふちくわ, Tofu chikuwa) is a unique local delicacy found mainly in the central and eastern regions of Tottori Prefecture. Unlike traditional chikuwa made from fish, Tofu Chikuwa is crafted by blending firm tofu with whitefish surimi in a ratio of roughly 7:3, then steaming the mixture to perfection. The result is a delicate flavor with a subtle aroma of tofu that emerges as you bite into it.

Its origins date back to the Edo period when fishing ports had not yet developed in Tottori, making fish a rare and valuable commodity, unavailable to ordinary people. As a solution, the Tottori feudal lord Ikeda Mitsunaka issued a decree encouraging the consumption of tofu as a substitute for fish. Tofu, a key source of protein at that time, was widely produced in Tottori, where soybeans were often grown even in the small spaces between rice paddies. This inspired the creation of Tofu Chikuwa as a new culinary innovation using tofu instead of fish.

While Tofu Chikuwa has been a regular part of daily meals, it was also featured at special occasions such as festivals held at "Hijiri Shrine" in the downtown area of Tottori City or at wedding celebrations. Today, it remains a beloved souvenir and a cherished part of local traditions.

To enjoy Tofu Chikuwa, dip it in ginger soy sauce for the perfect snack alongside a drink. Alternatively, toast it in an oven toaster for a flavorful, fluffy treat. There are also modern variations, such as curry-flavored or lemon-flavored versions, as well as innovative processed foods like shumai dumplings made with Tofu Chikuwa.

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