Satsuma-age — Fried Fish Cake Tradition

**Fresh vs. packaged:** Fresh satsuma-age (just fried, still warm) has crispy exterior and fluffy interior — vastly superior to cold packaged versions. Tsukiage shop fries batches throughout the day (10:00–19:00); eat fresh on-site or take away in paper bag. The warm version doesn't keep well (eat within 2 hours). **Recommended varieties:** Try three types: (1) Plain fish (白天, shiro-ten) — showcases the basic flavor, sweet and springy. (2) Gobo-ten (fish with burdock root) — adds earthy flavor and texture. (3) Ika-sumi (squid ink) — jet black, briny flavor, dramatic presentation. Each costs ¥150–200. **Cooking at home:** Vacuum-packed satsuma-age can be eaten cold, but reheating improves texture. Grill over charcoal or gas flame until surface crisps and browns (3–4 min per side). The charred exterior adds smoky flavor. Serve with soy sauce or mustard. The packaged version lasts 5 days at room temp, making it practical travel food or omiyage.