Japanese Food Tips

Satsuma-age is made of fish paste (surimi) like kamaboko and kanikama (imitation crab), but while kamaboko and kanikama are steamed, satsuma-age is deep-fried. Satsuma-age is not hard, has a unique nice texture and a strong flavor. Satsuma-age is made from a variety of fish, including sardines, sharks, bonito, mackerel, and hokke (Atka mackerel). In most cases, two or more types of fish are mixed together. Satsuma-age is surimi seasoned with salt, sugar, etc., and deep-fried mainly in round, ellipsoid, square, or bar shape. There are many types of satsuma-age, with onion, carrot, burdock, squid, octopus, shrimp, mixed into the surimi. Satsuma-age can be eaten as is, or used as an ingredient in oden and udon noodles. Satsuma-age spread throughout Japan from Satsuma, the former name of the area located in the western part of what is now know known as Kagoshima Prefecture, the southernmost part of Kyushu. It has been confirmed that satsuma-age was generally popular in the latter part of the Edo period (1600-1868). Satsuma-age is sold at supermarkets, convenience stores, department stores, and specialty stores.