Japanese food

Last update September 19, 2025

Japanese Food - Satsuma Aghe -



  

Satsuma Aghe

Fried Fish Paste Patty

People used to call this food also “Tempura” in Kyushu, along with this Tempura, and school children on their way back home (some had to walk as far as four kilometres) dropped in the village’s Yorozuya (a rural store vending almost everything) and did some Kai Gui (buy and eat at the spot). Their favourite was GobōTen (a tube-shaped Satsuma Aghe with a seasoned Gobō stick inserted through). Technically speaking, this food can be a fried Kamaboko, which is also made from fish paste. However, it’s more elaborate than that, with wheat flour added and minutely cut vegetables or other ingredients, such as Neghi, onions, Beni Shōga, and so on. Tasting mildly sweet, eating it with Shoyu and grated ginger (or Japanese mustard) creates a perfect blend of various flavours. It’s also a popular item for Oden (a one-pot Nimono cuisine). The name Satsuma Aghe is derived from the ancient country of Satsuma, now known as Kagoshima Prefecture.

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Satsuma Aghe with a pinch of grated ginger. 		japanese-food-satsumaage-set
Assorted Satsuma Aghe package.
japanese-food-satsuma-age
Satsuma Aghe with a pinch of grated ginger.

japanese-food-satsumaage-set
Assorted Satsuma Aghe package.