Satsuma-age

Overview of Satsuma-age:

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Satsuma-age

Satsuma-age is a traditional Japanese food that originated in the Satsuma region, now known as Kagoshima Prefecture. It is a type of fried fish cake, made from a paste of fish and other ingredients, which is then deep-fried.

History

The history of Satsuma-age dates back to the Edo period, when it was introduced to the Satsuma region by Chinese merchants. The dish quickly became popular due to its delicious taste and easy preparation method.

Preparation

To prepare Satsuma-age, a paste is made from surimi, a type of ground fish. Other ingredients such as vegetables, tofu, or spices may also be added to the paste. The paste is then shaped into patties or balls and deep-fried until golden brown.

Varieties

There are many varieties of Satsuma-age, each with its own unique flavor and texture. Some popular varieties include:

• Gobo Satsuma-age: This variety is made with burdock root, which gives it a unique flavor and texture.
• Shiso Satsuma-age: This variety is made with shiso leaves, which give it a refreshing flavor.
• Tofu Satsuma-age: This variety is made with tofu, which gives it a softer texture.

Serving

Satsuma-age can be served in a variety of ways. It can be eaten on its own, served with a dipping sauce, or used as an ingredient in other dishes such as oden or udon.

See Also

• Japanese cuisine
• Fish cake
• Surimi

External Links

• [Example Website]

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