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A kind of Japanese style fried fish cakes that called ‘
satsuma-age’ (摩げ) in the Kanto (Eastern) region of Japan. It is said that the dish came from China via Kagoshima prefecture, which used to be called ‘ satsuma ’ (摩).
The word ‘ age’ (げ) means deep frying. The ingredients are mainly fish paste with a small amount of finely chopped vegetables, seasoning and egg/corn flour (corn starch) to bind the meat.
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