The nationally famous Satsumaage is a traditional food of Kagoshima Prefecture. Locals call it "tsukiage" and it has been loved for many years for its rich flavor.

Let's explore the characteristics and history of Satsumaage.

Characteristics of Satsumaage

Satsumaage is made by seasoning fish paste with sugar and salt, kneading in ingredients such as crunchy burdock root and colorful carrots, and deep frying it until it is crispy.

Locally caught fish are often used as the ingredient, and there are many different types. Horse mackerel, mackerel, and flying fish are the most common, but high-quality fish such as lizardfish, conger eel, and croaker are also sometimes used. In most cases, two or more types of fish are combined, so the broth is packed with the delicious flavor of the fish.

Satsumaage come in a wide variety of shapes, from round to square, and some are mixed with ingredients or wrapped in them. With so many varieties, they are very popular as souvenirs.

Satsumaage can be enjoyed all year round as a side dish or a snack, so it is popular in all seasons.

How to eat Satsumaage

Satsumaage is delicious as it is, and one bite will fill your mouth with a sweet and savory flavor. If you warm it up lightly in the microwave, toaster, or frying pan, the flavor will be enhanced and you can enjoy the crispy outside and chewy inside texture.

Satsumaage has a slightly sweet flavor, so it is recommended to eat it with spicy wasabi soy sauce or light ponzu sauce with grated daikon radish. Mayonnaise soy sauce also goes well with it, and is especially great for children.

Another advantage of Satsumaage is that it can be easily adapted to a variety of dishes, such as stir-fried with vegetables or with eggs, baked or boiled. It can be used in a wide variety of dishes, making it a popular dish.

The History of Satsumaage

The roots of satsumaage date back to a time when refrigeration technology was underdeveloped.

Fish paste products were invented to make full use of the large amounts of fish caught without waste. The first product to appear was kamaboko, and in the Heian period, fish paste was wrapped around bamboo and baked, similar to modern-day chikuwa.

Satsumaage became popular among the general public during the Edo period. Shimazu Nariakira, the 28th head of the Satsuma clan, was deepening ties with the Ryukyu Islands (present-day Okinawa) at the time and came into contact with the deep-fried food culture there.

In Okinawa, a dish made by deep-frying fish paste in oil using deep-frying techniques introduced from China was called "chikiagi." It is said that this technique was introduced to Satsuma, where an improved version came to be called "tsukeage."

"Tsukiage" eventually came to be known as "Satsumaage," and throughout history, Satsumaage has become a traditional food that is deeply rooted in Japanese food culture.

Tourist spots in Kagoshima

Kagoshima, where you can enjoy shochu, has a variety of tourist spots. This time, we will introduce three popular tourist spots in Kagoshima.

Sakurajima

Sakurajima, which floats in Kinko Bay, is considered the symbol of Kagoshima. Sakurajima, which shows different expressions depending on the season, time, and viewing location, was formed about 26,000 years ago. It is 1,117m high (Kita-dake and Ontake), has an area of about 80km², and a circumference of about 52km. As the two volcanoes Kita-dake and Minami-dake are united, it appears long and narrow from the city of Kagoshima.

The sight of Sakurajima, which continues to emit smoke, is captivating to many people. It attracts tourists not only from Japan but also from overseas. At the lava fields and observation points, you can enjoy scenery far removed from your everyday life.

Senganen

"Sengakuen" is the site of the Shimazu family's villa and its garden, built in 1658. It is a daimyo garden that is said to represent Japan, and was registered as a World Heritage Site in 2015. From the garden, you can enjoy magnificent views of Kinko Bay and Sakurajima.

In the vast garden, you can enjoy a stroll while admiring the flowers and greenery of the four seasons. It is a popular tourist spot with many highlights, such as the "Cat Shrine" dedicated to cats and the "Chihiroiwa", a gigantic rock about 11 meters in length. There is also a Japanese-style cafe and a restaurant where you can enjoy local cuisine on the premises.

Nagasaki Nose

Nagasaki-hana is a cape that juts out from the southernmost tip of the Satsuma Peninsula. Nagasaki-hana is also a nesting site for sea turtles, and is said to be the cape from which Urashima Taro departed for the Dragon Palace, hence the nickname "Dragon Palace Nose." From the cape you can see Mt. Kaimon, also known as the Fuji of Satsuma. You can also enjoy the view of Yakushima and Iwo Jima floating on the sea. The view of the blue sea, sky, and mountains stretching out as far as the eye can see is magnificent.

The Satsuma Nagasaki Nose Lighthouse on the cape has been certified as a "Love Lighthouse" in the "Love Lighthouse Project" run by the Japan Romanticist Association. There is a promenade leading up to the lighthouse, making it a popular date spot for couples.

How to get to Kagoshima

Kagoshima is an attractive place for both gourmet food and sightseeing, and there are various ways to get there. Most people travel by JR or airplane.

How to get to Kagoshima

Here is the travel time required to get to Kagoshima from major cities across Japan. Travel time may vary depending on the season and weather.

[Access by JR]
・From Shin-Osaka: approx. 3 hours 50 minutes ・From Okayama: approx. 3 hours ・From Hiroshima: approx. 2 hours 20 minutes ・From Hakata: approx. 1 hour 15 minutes ・From Kumamoto: approx. 50 minutes

[Access by plane]
・About 2 hours from Haneda Airport・About 1 hour 20 minutes from Chubu Centrair International Airport・About 1 hour 10 minutes from Itami Airport・About 45 minutes from Fukuoka Airport・About 1 hour 20 minutes from Okinawa Airport

Besides JR and airplanes, you can also travel by express bus or ferry. We also recommend taking a leisurely drive to Kagoshima. Find the best way to get there!

summary

Satsumaage is a local B-class gourmet food that evokes the rich nature and history of Kagoshima. It has now become popular all over the country and is loved by many people.

If you visit Kagoshima, be sure to try satsumaage.

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