Let's know more about the Satsumaage or better known as Tsukeage in Kagoshima.

Picture courtesy of ©︎月揚庵

Written by komatsu

Translated by A. Osorio

1.8.2020 (Re:26.1.2022)

Satsuma-age (薩摩あげ) is a fried fish pie or fritter of Kagoshima, Japan. It is made by mixing surimi (minced fish meat), kikurage (Judas ear), beni shōga (ginger pickle), onion, chives and other vegetables, it is seasoned with salt, sugar, spices, among other things, then it is molded in various forms and fried.

　1. Origin of the “Tsuke-age or Satsuma-age”

　2. Let’s see how the Satsuma-age is prepared

　3. Variety of shapes and flavors

　4. “Satsuma-age” a healthy and nutritious food

　5. Don’t miss the seasonal Satsuma-age too!

1. Origin of the “Tsuke-age or Satsuma-age”

The story goes back to the end of the Edo period. As the name implies, Satsuma-age is a local product or food of Satsuma, which is currently Kagoshima, but the origin of Satsuma-age is said to be Ryukyu, today Okinawa. It is said that the Okinawan fishermen brought the idea from Southeast Asia and called it “chikiagi”, then it was transmitted to Satsuma (Kagoshima), and there it had the name of Tsuke-age. Due to its excellent conservation and nutritional value, it later spread throughout the country as “Satsuma-age”, due to the fact that it expanded from Satsuma.

It used to be made at home, and today it is mainly bought in supermarkets and specialty stores in Satsuma-age.

2. Let’s see how the Satsuma-age is prepared

Picture courtesy of ©︎月揚庵

Satsuma-age is primarily made from a combination of two or more types of fish, such as Alaskan pollock, lizardfish, White croaker, Conger pike, sardine, horse mackerel, flying fish, and mackerel. They grind the fish and season it with local sake “shochu” , fried with vegetable oil and to finish off, they drain the extra oils from the product. They are made in many ways such as wrapping them with seaweed, mixing with vegetables, or using cheese as a filling.

3. Variety of shapes and flavors

Picture courtesy of ©︎月揚庵

This Satsuma-age has several forms; circular, rectangular, oval and cylindrical depending on the ingredients inside, and also stores produce their own shapes. Incidentally, the cylindrical shaped Satsuma-age at the Bottom right of the just above photo is also used to accompany the Kake-soba in Kagoshima.

Picture courtesy of ©︎月揚庵

Regarding the flavors and condiments used, there is a great variety as seen in the photo above, from left to right we find burdock, carrots, lotus root and other vegetables. In addition to this, there are cheese, onions, seaweed, and shiso leaves. In Kagoshima, Satsuma-age is consumed quite a bit as a snack, an aperitif or to accompany a meal.

4. “Satsuma-age” a healthy and nutritious food

Picture courtesy of ©︎月揚庵

Despite being a fried food, it is considered healthy and nutritious thanks to its high quantity and quality of protein and calcium. Even better, it is low in calories and low in fat. It is a fishcake that you can delight without worrying that your belly will grow.

5. Don’t miss the seasonal Satsuma-age too!

Picture courtesy of ©︎月揚庵

Do not forget that there are also seasonal Satsuma-age products, made with seasonal ingredients and vegetables such as edamame (green soybean), corn, bamboo shoots, etc. Different stores have different types, so you can enjoy this gastronomy throughout the year.

| Tsukiagean – Kagoshima Chuo Station