A tube-shaped fish cake made by wrapping white-fish surimi around a stick and grilling or steaming it, then slipping the stick out to leave a hollow brown-flecked tube. It is springy and mild with a lightly toasted skin, eaten as is, simmered in oden and noodle broths, or stuffed and fried. Its name means 'bamboo ring' for the cross-section it shows when sliced.
Where it comes from
An old Japanese surimi product whose name ('bamboo ring') describes its sliced cross-section; a staple of oden and everyday cooking.
In the kitchen
Sliced and simmered in oden, udon and stir-fries, or stuffed and deep-fried.
Nutrition (per 100g)
~121kcalCal
~12.0gProtein
~2.0gFat
~14.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
