Matches in DBpedia 2015-10 for { <http://dbpedia.org/resource/Satsuma_age> ?p ?o }
- Satsuma_age abstract "Satsuma-age (薩摩揚げ) is a fried fishcake from Kagoshima, Japan. Surimi and flour is mixed to make a compact paste that is solidified through frying. It is a specialty of the Satsuma region. It is called tsuke-age in Kagoshima and known as chiki-agi in Okinawa.The paste is made from fish and seasoned with salt, sugar, and other spices and molded into several shapes. It is made not only from ground fish but added 木耳 (the tree ear), Beni shōga, onion, Welsh onion and other vegetables, squid, octopus, shrimp and other sea foods, and some spices. In fishing villages, it is made from local fishes, for example sardines, shark, bonito, mackerel, etc. In most cases it is made by mixing two or more kinds of fish.People eat Satsuma-age plain or lightly roasted and dipped in ginger and soy sauce or mustard and soy sauce. It is used in oden, udon, sara udon or Nimono (stewed dishes).".
- Satsuma_age thumbnail Satsumaage.jpg?width=300.
- Satsuma_age wikiPageExternalLink satsuma_age.
- Satsuma_age wikiPageID "6905250".
- Satsuma_age wikiPageLength "5954".
- Satsuma_age wikiPageOutDegree "94".
- Satsuma_age wikiPageRevisionID "678885704".
- Satsuma_age wikiPageWikiLink Alaska_pollock.
- Satsuma_age wikiPageWikiLink Arctium.
- Satsuma_age wikiPageWikiLink Auricularia_auricula-judae.
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- Satsuma_age wikiPageWikiLink Category:Japanese_cuisine.
- Satsuma_age wikiPageWikiLink Category:Surimi.
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- Satsuma_age wikiPageWikiLink Cod.
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- Satsuma_age wikiPageWikiLink Japanese_language.
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- Satsuma_age wikiPageWikiLink Okinawa.
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- Satsuma_age wikiPageWikiLink Udon.
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- Satsuma_age wikiPageWikiLink Vietnam.
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