In western Japan, “tempura” can refer to satsuma-age, a fried surimi fish cake.
Satsuma-age is made by mixing ground fish into a seasoned paste, shaping it, and frying it. Unlike ordinary tempura, it is not seafood or vegetables dipped in a light wheat batter. The regional naming overlap reflects the broad historical use of “tempura” for foods cooked in hot oil.
The fish cake is strongly associated with Kagoshima, the former Satsuma region of Kyushu. It is also called tsukiage or chikiagi in parts of Kyushu and Okinawa. In western Japan, including areas of Kansai, the same style of fried fish cake may simply be called tempura.
Satsuma-age is often eaten plain, grilled, or with ginger and soy sauce. It is also a familiar ingredient in oden, udon, and simmered dishes. The key quiz distinction is regional vocabulary: “tempura” normally means battered fried food internationally, but in western Japan it can mean this compact fried fish paste.