🍱 Tsukeage

"Tsukeage" is called "Satsumaage", "Tempura", or "Fried kamaboko” in other prefectures. The history of “Tsukeage” dates back to the Edo period (1603 - 1867), when Shimazu Nariakira, the 28th head of the Satsuma domain, took a cue from the Kishu-hanpen and kamaboko (steamed fish paste) that had been passed down through the generations in other domains and deep fried them to make them more suitable for the hot and humid climate of Kagoshima Prefecture. There is another theory that the name of the Ryukyu dish "chikiagi" (fried kamaboko) corrupted to "Tsukeage". “Tsukeage” is made by mixing fish paste, tofu and Kagoshima's local sake, and frying them in oil. The most common fish ingredients are mainly horse mackerel, mackerel and flying fish. Lizardfish, pike conger, and white croaker are also used for high-quality products. "Tsukeage” of Kagoshima Prefecture is characterized by the sweetness of the sugar. The local sake used for "Tsukeage" is also used for "Sake-zushi", a local cuisine in Kagoshima Prefecture. Lye is added to the refined sake from the process of making sake and then squeezed out. It is also called "Kuroki” (black sake) or "akumochizake" and is used as a substitute for mirin or drunk as a New Year's spiced sake. In the past, Kagoshima Prefecture's mild climate made it unsuitable for the production of traditional sake, but instead the production of Kuroki (akumochizake) became more popular. Since it is not cooked, it remains rich in amino acids and brings out the flavor of the fish in "Tsukeage".