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Satsuma age (Fried fish cake) was already being cooked by the end of the Edo Era. There are some theories regarding the origin of Satsuma age. One theory is that when the Ryukyu dish, ‘Chikiagi’, was introduced to the Satsuma Clan, the name was changed to ‘Tsuke age’, which is another name for Satsuma age. Another theory is that Nariakira Shimazu, who was a Satsuma clan lord in the last days of the shogunate, rearranged the cooking method of ‘Hanpen’ (Steamed minced fish) from Kishu (Wakayama & Mie Prefecture at present) into Satsuma age. The main ingredients are fresh codfish, lizardfish, silver croaker, Alaska Pollock and sardine, etc. The fish are Minced and salt, eggs, Satsuma shochu (distilled spirit) and some seasoning are added , then fried in canola oil, which is the only oil used for Satsuma age. Some of them are a flat oval shape and some are thumb sized blocks. A variety of Satsuma age dishes are produced, such as Satsuma age cooked with carrots, burdocks or cheese, or smoked ones with cherry tree chips.