1.
deep-fried fish cake
A type of fish cake made from surimi (ground fish paste) that is shaped and deep-fried. A common ingredient in Japanese home cooking, appearing in oden, udon, and as a side dish.
おでんに揚げかまぼこを入れた。
I put deep-fried fish cake in the oden.
揚げかまぼこをそのまま食べてもおいしい。
Deep-fried fish cake is delicious even eaten as is.
スーパーで揚げかまぼこを二つ買って、うどんに入れて食べた。
I bought two deep-fried fish cakes at the supermarket and put them in udon.
Composed of 揚げ (deep-fried) and かまぼこ (蒲鉾, fish cake). The generic term for any deep-fried variety of fish cake.
REGIONAL NAMES:
Called by different names across Japan:
- さつま揚げ: the most common name in eastern Japan (originally from Satsuma/Kagoshima)
- 天ぷら: in western Japan, especially Kansai and Kyushu (not to be confused with the battered 天ぷら dish)
- はんぺん: in some regions (though 半片 usually refers to a different, softer fish cake)
COMMON COLLOCATIONS:
- 揚げかまぼこを焼く: to grill/toast deep-fried fish cake
- おでんの揚げかまぼこ: deep-fried fish cake in oden
- 手作り揚げかまぼこ: homemade deep-fried fish cake
SIMILAR WORDS:
- かまぼこ (蒲鉾): fish cake — the general category; usually refers to the steamed variety served on a wooden board
- さつま揚げ: fried fish cake — the same product under its Kanto/standard name
- ちくわ (竹輪): tube-shaped fish cake — a different shape, with a hollow center
- 練り物: surimi products — the general term for all processed fish paste products