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Satsuma-age
薩摩揚げ
- Country
- Japan
- Region
- Kagoshima
- Recipes
- 0 Recipes
Dish information
Satsuma-age is a type of fried fish cake originating from the Kagoshima Prefecture, historically known as Satsuma Province, in southern Japan. This versatile seafood product is made from surimi (fish paste), which is seasoned, mixed with various ingredients like vegetables, tofu, or squid, and then deep-fried until golden brown. The process of making fish cakes has ancient roots in Japan, but Satsuma-age stands out for its distinct texture—chewy yet tender—and savory flavor. The history of Satsuma-age is intertwined with Kagoshima's rich culinary heritage and its proximity to the sea. Local fishermen likely developed methods to preserve and add value to their catch, blending minced fish with other ingredients. The name 'Satsuma-age' became widely recognized, solidifying its association with the region. While the exact date of its invention is hard to pinpoint, similar fried fish pastes likely existed for centuries, evolving into the modern Satsuma-age around the Edo period or later. Satsuma-age is incredibly versatile; it can be eaten as a snack on its own, simmered in oden (a type of Japanese hot pot), added to stir-fries, or served with noodles. Its cultural significance lies in its role as a regional delicacy that has achieved nationwide popularity. Kagoshima remains famous for its high-quality Satsuma-age, with many shops priding themselves on traditional recipes and fresh local ingredients. It epitomizes the Japanese tradition of processing seafood into delicious, convenient, and nutritious forms.
Timeline
Early forms of fried fish paste, precursors to Satsuma-age, likely developed in coastal areas of Japan.
The name 'Satsuma-age' becomes increasingly associated with fried fish cakes from Kagoshima.
Satsuma-age production scales up, and the product becomes widely distributed beyond Kagoshima.
Satsuma-age becomes a standard ingredient in popular dishes like Oden and a common snack across Japan.
Related recipes
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