Satsuma-age
Fried fishcake from Japan
Satsuma-age (薩摩揚げ) is a fried fishcake originating from Kagoshima, Japan. Surimi and flour are mixed to make a compact paste that is solidified through frying. It is a specialty of the Satsuma region. It is known by a variety of regional names throughout Japan.
The paste is made from fish and seasoned with salt, sugar, and other spices and molded into several shapes. It is made not only from ground fish but can include wood ear, beni shōga, onion, Welsh onion and other vegetables, squid, octopus, shrimp and other seafood, and spices. In fishing villages, it is made from local fish, such as sardines, shark, bonito or mackerel. It is often made by mixing two or more kinds of fish.
People eat satsuma-age plain or lightly roasted and dipped in ginger and soy sauce or mustard and soy sauce. It is used in oden, udon, sara udon or nimono (stewed dishes).
“Satsuma-age” enters the record as fried fishcake from Japan. Crown Archives preserves that source wording while asking what Satsuma-age, Fried and fishcake can confirm, complicate or overturn.
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