鹿児島県·特産品
Satsuma-age (Tsukeage)
Take one piece, freshly fried. The outside is golden brown, the inside is fluffy and elastic, and as you chew, the umami of the fish and the slightly sweet seasoning spread across your tongue. In Kagoshima, it is called 'Tsukeage.' There are various theories regarding its origin; one theory suggests that 'Chikiagi,' a fried kamaboko from Ryukyu cuisine, was brought to Satsuma through trade and became 'Tsukeage' through linguistic evolution. Another legend says that the lord of the Satsuma Clan, Shimazu Nariakira, had it made into a fried dish so that it would last longer in hot and humid climates. The Kagoshima style involves adding local sake and sugar to the fish paste to create a sweet finish. Whether eaten as is or included in simmered dishes, it is a simple yet deeply flavorful dish.
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