Chikuwabu Day

What Is Chikuwabu Day?

October 10th is "Chikuwabu Day" in Japan. The date comes from a wordplay likening chikuwabu's tube shape and central hole to the numerals 1 and 0. It was jointly established by chikuwabu culinary researcher Akiyo Maruyama and Abezen Shoten Co., based in Shiogama, Miyagi Prefecture.

A Tokyo-Born Ingredient Essential to Oden

Chikuwabu is a wheat-flour-based processed food, beloved primarily in the Kanto region as an ingredient in oden hot pot.

• Origin: a wordplay likening chikuwabu's tube shape to "1" and its central hole to "0"
• Purpose: to spread awareness of chikuwabu's unique appeal and ways to enjoy it, distinct from fish-based processed foods
• Regional character: largely unfamiliar outside the Kanto region, chikuwabu symbolizes the regional diversity within Japanese food culture

Why Chikuwabu Has Such a Chewy Texture

Made by kneading wheat flour with water, chikuwabu has a distinctively chewy texture unlike chikuwa, which is made from fish paste. The longer it simmers, the more broth it soaks up, deepening its flavor.

Tips for Marking This Day

• Add chikuwabu to a pot of oden and enjoy it
• Try a creative recipe using chikuwabu
• Look into the differences between Kanto- and Kansai-style oden
• Introduce chikuwabu's appeal to someone who's never tried it

The Longer It Simmers, the More Flavor It Soaks In

It may seem unassuming, but chikuwabu is the quiet supporting star that soaks up all the flavor of oden broth. October 10th is a day to give this humble ingredient the attention it deserves.