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| Place of origin | Japan |
|---|---|
| Region or state | Kagoshima |
| Main ingredients | Surimi |
Satsuma-age (薩摩揚げ) is a fried fishcake originating from Kagoshima, Japan. Surimi and flour is mixed to make a compact paste that is solidified through frying. It is a specialty of the Satsuma region. It is known by a variety of regional names throughout Japan.
The paste is made from fish and seasoned with salt, sugar, and other spices and molded into several shapes. It is made not only from ground fish but can include wood ear, beni shōga, onion, Welsh onion and other vegetables, squid, octopus, shrimp and other sea foods, and some spices. In fishing villages, it is made from local fish, for example sardines, shark, bonito or mackerel. It is often made by mixing two or more kinds of fish.
People eat Satsuma-age plain or lightly roasted and dipped in ginger and soy sauce or mustard and soy sauce. It is used in oden, udon, sara udon or nimono (stewed dishes).