# Tsukeage ｜ Our Regional Cuisines

**Cuisine Name**: Tsukeage

**Region**: Our Regional Cuisines

## Main Lore Areas
The whole prefecture

## Main Ingredients Used
Surimi fish, cotton tofu, local sake, sugar, sweet potato starch

## History, Origin, and Related Events
"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".

## Opportunities and Times of Eating Habits
It is commonly eaten throughout the year, regardless of the time of year. In addition to being a side dish, it is also a favorite snack to accompany alcoholic beverages. It is also widely used as an ingredient in stir-fried vegetables and egg tete-a-tete.

## How to Eat
In a food processor, grind the fish meat, then add drained tofu, egg, sweet potato starch, sugar, and local sake (haimochi-shu), and finally add salt. When the mixture is well blended, shape the fish into bars, cubes, or oval shapes, and deep-fry in oil at about 160℃ until the surface is golden brown. You can add vegetables of your choice such as carrots, burdock root, lotus root, etc. to give it a different texture and taste.

## Efforts for Preservation and Succession
In addition to being a popular menu item at school lunches in elementary schools, it is also readily available at supermarkets, roadside stations, and specialty stores, and has taken strong root in people's daily lives.

## Ingredients
- Surimi Fish: 240g
- salt: less than 1 tsp
- tofu: 80g
- Egg (whole egg): 1
- potato starch: 1 tbsp.
- A] Local sake: 2 tbsp.
- A] Light soy sauce: 1 1／2 tbsp.
- A] Sugar (Kamishiro-sugar): 2 tbsp.
- A] Oil: 1 1／2 tbsp.

## Recipe
1. 1. Grind surimi well in a mortar and pestle, add salt, and grind well until sticky. 2. Drain off the water from the tofu and grind well in a mortar and pestle. You can also use a food processor.
2. 2. Add egg, potato starch, and A to 1, grind well, shape into sticks, cubes, or oval shapes, and deep-fry at medium temperature (about 160℃) until golden brown.

## Provider Information
provider : Kagoshima School Nutrition Association

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