Satsuma age are fish cakes from Kagoshima prefecture. It consists of deep-fried white fish paste seasoned with shochu, sake, and brown sugar. It’s available across Japan and can be eaten hot or cold.
Satsuma Age (薩摩揚げ, さつま揚げ) is a type of fried fish cake originating from Kagoshima, southern Japan. It comes in various shapes and is a popular seafood product in Japan.
What Is Satsuma Age
Satsuma age are fish cakes from Kagoshima (Satsuma 薩摩 is the feudal name of the region). It was initially a Chinese cuisine brought to Okinawa and Kyushu regions. In Okinawa and Kyushu, it’s called tsukeage (つけ揚げ) or tsukiage (つきあげ) and known as Satsuma age elsewhere.
It’s made by mixing surimi (すり身) ground white fish and flour to make a compact paste, then deep fried, giving it a glossy brown skin and white inside. Some include chopped vegetables like gobo, lotus root, carrot, edamame, and shiso, and seafood like squid, shrimp, and octopus.
The shape and size can range from rectangles, circles, ovals, and bite-sized pieces.
What Does It Taste Like
It has a mildly fishy and umami flavor.
How To Use
Eat it straight out of the package or cook with it. Add it to oden, stir-fries, top over noodles, or dip in soy sauce or Japanese mustard.
Where To Buy
Find it in the refrigerator or freezer section of Asian or Japanese grocery stores.
Substitutions
Depending on the recipe, you may be able to substitute it with Korean fish cakes called eomuk bokkeum. It’s eaten in Korean side dishes (banchan 반찬) and odeng (Korean oden).
Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
