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| Place of origin | Japan |
|---|---|
| Region or state | Kagoshima |
| Main ingredients | Surimi |
Satsuma-age (薩摩揚げ) is a friedfishcake originating fromKagoshima,Japan.Surimi and flour are mixed to make a compact paste that is solidified through frying. It is a specialty of theSatsuma region. It is known by avariety 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 includewood 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 assardines, shark,bonito ormackerel. It is often made by mixing two or more kinds of fish.
People eat satsuma-age plain or lightly roasted and dipped in ginger andsoy sauce or mustard and soy sauce. It is used inoden,udon,sara udon ornimono (stewed dishes).
Commonly Satsuma-age usedcod as a filling; however, as cod stocks have been depleted other varieties ofwhite fish are used, such ashaddock orwhiting. Satsuma-age may useoily fish such assalmon for a markedly different flavour.
Thefish used to makesurimi (Japanese:擂り身, literally "ground meat") include:
There are varied histories of Satsuma-age, but the most famous birthplace is theSatsuma district inKagoshima.[1] It is said that, in about 1864, theShimazu clan brought it to Satsuma from Okinawa through some exchange and invasion.[2] In those days,Okinawans called fried-boiled fish paste chigiage. After it was brought to Kagoshima, it was produced as tsukiage and selected as one of the best 100 local dishes.
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Depending on the region, the dish is known under different names.[3] InTōhoku and theKantō region it is called "Satsuma-age" after its place of origin in Kagoshima. In theChubu region it is known as "Hanpen".Hokkaido and west Japan people call it "Tempura" (different fromTempura).[4] InKyushu andOkinawa, this dish is called "Tempura", "Tsukeage" or "Chikiagi".
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