Fish Katsu
Also written: フィッシュカツ · 鱼肉炸饼
A Tokushima soul food made from minced fish mixed with curry powder and other seasonings, then deep-fried into a cutlet. It’s commonly sold at local supermarkets and served in izakaya (Japanese pubs).
An Illustrated Japan / Tokushima / Life & Daily
About this place
Fish Katsu is Tokushima Prefecture's beloved soul-food fish cutlet, made by seasoning minced white fish surimi with curry powder, togarashi chili, miso, sugar and pepper, kneading into paste, flattening into thin rectangular sheets about seven to eight millimeters thick, coating with wheat flour and panko breadcrumbs and deep-frying to golden. About one-third of kamaboko fish cake shops in Tokushima produce it, each blending different white fish such as guchi small croaker, eso lizard fish, hamo pike conger, and tobiuo flying fish abundant in Seto Inland Sea and Kii Channel, guarding secret ratios of curry powder and miso and coating texture. Often skewered like dagashi street snack, eaten without sauce as bar snack with beer, bento side, or topping for udon, ramen, and curry rice, it delivers crunchy exterior and moist savory interior with nostalgic curry aroma. Developed in early postwar period around Komatsushima City to provide affordable animal protein when meat was scarce, its production is centered in Komatsushima where kamaboko association promotes nationwide distribution in vacuum freezer packs sold at supermarkets and highway service areas. The contrast of mild fish umami and spicy curry has found favor with international visitors who encounter it in izakaya menus, purchasing as edible souvenir. Demonstrations of hand-forming at factory shops attract photographers documenting everyday inventive use of abundant coastal catch. Manufacturing begins at 3 AM, kneading surimi paste in stone mortar, seasoning with curry and miso, shaping rectangular forms, coating and frying at 170 degrees Celsius. At convenience stores in prefecture fresh fried fish katsu sticks are sold skewed, afterschool snack for children. Recent variations include cheese-filled, shrimp-filled, lotus root mix, sold as assorted gift sets at airport and train station, with social media texture reviews spreading. Kamaboko makers also produce low-salt health-conscious versions and halal-friendly fish katsu for Muslim travelers, tied to Tokushima's halal tourism initiatives. Manufacturing begins at 3 AM, kneading surimi paste in stone mortar, seasoning with curry and miso, shaping rectangular forms, coating and frying at 170 degrees Celsius. At convenience stores in prefecture fresh fried fish katsu sticks are sold skewed, afterschool snack for children. Recent variations include cheese-filled, shrimp-filled, lotus root mix, sold as assorted gift sets at airport and train station, with social media texture reviews spreading. Kamaboko makers also produce low-salt health-conscious versions and halal-friendly fish katsu for Muslim travelers, tied to Tokushima's halal tourism initiatives. Manufacturing begins at 3 AM, kneading surimi paste in stone mortar, seasoning with curry and miso, shaping rectangular forms, coating and frying at 170 degrees Celsius. At convenience stores in prefecture fresh fried fish katsu sticks are sold skewed, afterschool snack for children. Recent variations include cheese-filled, shrimp-filled, lotus root mix, sold as assorted gift sets at airport and train station, with social media texture reviews spreading. Kamaboko makers also produce low-salt health-conscious versions and halal-friendly fish katsu for Muslim travelers, tied to Tokushima's halal tourism initiatives.
