"Japanese Fish Croquette ‘‘SATSUMA-AGE‘‘ For Fish expert"

"""Satsumaage came to about 140 years ago (around 1864) during the era of Lord Shimazu, the Lord of the Lord, and interacted with the Ryukyu culture, which is part of the Fujian culture of China. became.
As a result, the eating habits were also affected, and in particular, there were many greasy foods peculiar to Chinese cuisine, and among them, there was ""chikiagi"", which was fish meat paste mixed with starch and fried.
It is said that it has become a ""tsugeage"" by blunting it.
This ""tsukeage"" is now being produced mainly in Kushikino in Kagoshima prefecture, and is called ""Satsumaage"" in the Kanto region and ""Tempura"" in the Kansai region.
“Tsukeage” is said to be the birthplace of Kushikino in Japan.
“Tsukada Suisan” was the shop that helped us in our interview.
Since it was founded in 1950, handmade ”Satsumaage” made in Kichijoji without using any preservatives.
20 kinds are prepared every day.
It is located at the entrance to the shopping street of Kichijoji and is loved by local residents regardless of age or sex.
When you drop in at Kichijoji, let's try one.
It seems to sell it online!
special Thanks ☆ Tsukada Suisan
bit.ly/3dKUZFz

[@aabe9951]

練り物の揚げたては最高にうまい。もっと評価されるべき。

[@nyunnyun1226]

むにゅ~むにゅ~むにゅ~… 気持ちいい

[@user-eg6xm9xi8j]

サムネ最初、中からヤモリ出てきてるんかと思って焦って来た