Satsuma-age
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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.
Key facts
- Food.name
- Satsuma-age
- Food.image
- File:Satsuma age Kagoshima.JPG
- Food.image_size
- 300px
- Food.country
- Japan
- Food.region
- Kagoshima
- Food.main_ingredient
- Surimi
via Wikipedia infobox
Wikidata facts
Show 2 more facts
- Commons category
- Satsuma age
- indigenous to
- Satsuma Province
Sources (3)
via Wikidata · CC0
~5 min read
Encyclopedic overview
8 sectionsContents
- Composition
- History
- Regional names
- Varieties
- Outside Japan
- See also
- References
- External links
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.
Excerpted from Wikipedia’s “Satsuma-age” article, available under the CC BY-SA 4.0 licence.