1.
fried fish cake
a Japanese deep-fried fishcake made from surimi (fish paste), originating from Kagoshima prefecture
さつま揚げをおでんに入れる。
I put satsuma-age in the oden.
鹿児島のさつま揚げは有名だ。
Kagoshima's satsuma-age is famous.
さつま揚げは煮物にも炒め物にも使える万能食材だ。
Satsuma-age is a versatile ingredient that can be used in both simmered and stir-fried dishes.
さつま揚げ is a popular fried fish cake originating from Kagoshima (薩摩) in southern Japan.
KANJI:
- 薩摩 (old name for Kagoshima) + 揚げ (fried)
- Can be written as 薩摩揚げ but usually in hiragana
INGREDIENTS:
- Made from すり身 (fish paste/surimi)
- Often mixed with vegetables like 牛蒡, 人参
- Some varieties contain cheese, corn, or other fillings
REGIONAL NAMES:
- Called てんぷら in western Japan
- Called 揚げかまぼこ in some regions
- In Kagoshima, called つけあげ
COMMON USES:
- おでん (oden hot pot)
- 煮物 (simmered dishes)
- 炒め物 (stir-fries)
- そのまま食べる (eaten as is, often grilled)
ORIGIN:
- 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)