Satsuma-age

Satsuma-age are made by mixing ground fish with ingredients such as tofu or egg, starch, sugar, salt and a local ash-treated sake, then shaping and deep-frying the mixture. They are associated with Kagoshima, where the local name is tsukeage. Different fish may be used, including sardine, horse mackerel and flying fish. Carrot, burdock, shiso or lotus root can be mixed into the paste.^[1]

The cakes take several forms, including rounds, ovals, rectangles and sticks, as well as irregular pieces formed by tearing off portions of paste. Once associated with New Year and other celebrations, they are now also everyday food. They can be eaten as they are, with rice or with drinks, and are also used in dishes such as chirashizushi and simmered nishime.^[1]