Satsuma age are fish cakes from Kagoshima. It consists of white fish paste seasoned with shochu, sake, and brown sugar, which is deep-fried. It’s available across Japan and 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 found across Japan.
What Is Satsuma Age
Satsuma age are fish cakes from Kagoshima (Satsuma is the feudal name of the region). It was originally a Chinese cuisine and brought over to Okinawa and Kyushu regions. In 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) fish paste and flour to make a compact paste, then deep fried, giving it a glossy brown skin and white inside. Some include chopped vegetables, such as gobo, lotus root, carrot, edamame, and shiso, and seafood like squid, shrimp, and octopus.
How To Use
Eat it straight out of the package or cook with it. Add it to oden, stir-fries, as a topping 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.
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.