さつま揚(あ)げ

さつま揚(あ)げ is a popular fried fish cake originating from Kagoshima (薩摩(さつま)) in southern Japan.

Writing

• 薩摩(さつま) (old name for Kagoshima) + 揚(あ)げ (fried)
• Can be written as 薩摩揚(さつまあ)げ but usually in hiragana

Ingredients

• Made from すり身(み) (fish paste/surimi)
• Often mixed with vegetables like 牛蒡(ごぼう), 人参(にんじん)
• Some varieties contain cheese, corn, or other fillings

Regional names

• Called てんぷら in western Japan
• Called 揚(あ)げかまぼこ in some regions
• In Kagoshima, called つけあげ

Common collocations

• おでん (oden hot pot)
• 煮物(にもの) (simmered dishes)
• 炒(いた)め物(もの) (stir-fries)
• そのまま食(た)べる (eaten as is, often grilled)

Etymology

• Said to be influenced by Chinese/Ryukyuan cuisine
• Became popular from Kagoshima region

Related foods

• かまぼこ (fish cake - not fried)
• ちくわ (tube-shaped fish cake)
• はんぺん (white fish cake)