Local specialties
Tsukeage
- 46Kagoshima
Your tasting map
- 46Kagoshima
Dish log
A sweet-style fried kamaboko (fish cake) from Kagoshima, made by mixing tofu and local sake into fish paste and deep-frying it.
Dish profile
About this dish
- Main ingredients
- fish paste, firm (momen) tofu, local sake, sugar, sweet potato starch
- History and origin
- A fried fish cake called satsuma-age and other names in other prefectures. One theory holds that it began in the Edo period when Shimazu Nariakira, the 28th head of the Satsuma Domain, modeled it on Kishu hanpen and kamaboko and made it a fried food to keep longer in the hot, humid climate; another holds that the name is a corruption of "chikiagi," a fried fish cake from Ryukyu.
- When it is eaten
- It is eaten year-round regardless of season, as a side dish or a snack with drinks, and is also used as an ingredient in stir-fried vegetables and tamagotoji (egg-bound dishes).
- How it is eaten
- The fish paste is shaped into sticks, squares, oval (koban) shapes, and so on, and fried in oil at about 160°C until golden. It is eaten as a side dish or with drinks, and vegetables such as carrot, burdock, and lotus root are sometimes mixed in.
Sources
- つけあげ 鹿児島県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- VegetarianClues to confirm: meat or seafood
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- HalalClues to confirm: alcohol
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- Gluten-freeNo direct clue found (this does not mean suitable)
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- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): clue found in dish information
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