Deep-fried Chikuwa with seaweed is called “isobe-age” in Japanese. Isobe-age is a type of tempura. Isobe-age uses ingredients that may not be commonly seen by foreign travelers, but it is very delicious and reasonably priced, making it a staple in Japanese izakayas (pubs).
As it is tempura, it is fried in oil, and the ingredients used include chikuwa (tube-shaped fish cake) and seaweed (nori).
Chikuwa is made from ground fish paste and is delicious on its own, with a mild and refreshing taste.
To make tempura with chikuwa, you dip the chikuwa into a mixture of flour, eggs, and water, then fry it in oil. In addition to the flour, eggs, and water, you also add “seaweed” (nori).
Seaweed is a type of marine algae. Adding this seaweed gives the dish a taste reminiscent of the sea.
By making tempura, the mild chikuwa transforms into a sweet and juicy dish. It can be enjoyed on its own or drizzled with a bit of soy sauce.
While it might not be commonly found in convenience stores, many supermarkets and izakayas offer isobe-age. It’s popular as a topping for udon and soba noodles, so you can find it in noodle shops across Japan.
The price is usually a few hundred yen. It pairs wonderfully with beer! Of course, it also makes a great addition to any meal.