Tsuke-age

Reference: Gurutabi

It is also called "Satsuma-age", "Tempura", or "Fried Kamaboko" in other prefectures. Ground fish is mixed with tofu and local sake unique to Kagoshima prefecture, and then deep-fried in oil. The characteristic of Kagoshima's tsuke-age is that it is finished with a sweet taste by adding sugar. It is a popular local dish that goes well with sake, thanks to its lingering crispy and savory flavor.

It is also called "Satsuma-age", "Tempura", or "Fried Kamaboko" in other prefectures. Ground fish is mixed with tofu and local sake unique to Kagoshima prefecture, and then deep-fried in oil. The characteristic of Kagoshima's tsuke-age is that it is finished with a sweet taste by adding sugar. It is a popular local dish that goes well with sake, thanks to its lingering crispy and savory flavor.

Cities where Tsuke-age is delicious

鹿児島県

Kagoshima City, Sakurajima, Kirishima

鹿児島県

Yakushima

鹿児島県

Izumi, Kawauchi, Kushikino