Last update October 19, 2025
Japanese Food - Satsuma Age -
Satsuma Age
[sah-tsuh-mah-ah-gheh]
さつまあげ, 薩摩揚げ
Fried Fish Paste Patty
People used to call this food also “Tempura” in Kyushu, along with this Tempura, and school children on their way back home (some had to walk as far as four kilometres) dropped in the village’s Yorozuya (a rural store vending almost everything) and did some Kai Gui (buy and eat at the spot). Their favourite was GobōTen (a tube-shaped Satsuma Age with a seasoned Gobō stick inserted through). Technically speaking, this food can be a fried Kamaboko, which is also made from fish paste. However, it’s more elaborate than that, with wheat flour added and minutely cut vegetables or other ingredients, such as Negi, onions, Beni Shōga, and so on. Tasting mildly sweet, eating it with Shoyu and grated ginger (or Japanese mustard) creates a perfect blend of various flavours. It’s also a popular item for Oden (a one-pot Nimono cuisine). The name Satsuma Age is derived from the ancient country of Satsuma, now known as Kagoshima Prefecture.
Satsuma Age with a pinch of grated ginger.
|
Assorted Satsuma Age package.
|
Nimono of Satsuma Age and vegetables.
|
Satsuma Age with a pinch of grated ginger.
Assorted Satsuma Age package.
Nimono of Satsuma Age and vegetables.
|
|
