Surimi and flour is mixed to make a compact paste that is solidified through frying.

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 can include wood ear, beni shōga, onion, Welsh onion and other vegetables, squid, octopus, shrimp and other sea foods, and some spices.

The fish used to make surimi (Japanese: 擂り身, literally "ground meat") include: There are varied histories of Satsuma-age, but the most famous birthplace is the Satsuma district in Kagoshima.

[3] In Tōhoku and the Kantō region it is called "Satsuma-age" after its place of origin in Kagoshima.