Sata andagi is part of which Japanese regional cuisine?

Sata andagi is part of Okinawan cuisine.

These sweet, cake-like fried buns are strongly associated with Okinawa Prefecture, Japan. The dough is made from flour, sugar, and eggs, shaped into rough balls, and deep-fried. The result is characteristically crisp and browned outside but light and cakey inside.

Sata andagi reflects Okinawa’s history as the Ryukyu Kingdom, whose cooks and merchants maintained close connections with China and other parts of Asia. The preparation is considered descended from a combination of Chinese and Japanese culinary techniques. The name is Okinawan: saataa means “sugar,” while andaagii refers to something deep-fried in oil.

The dish is sometimes mistaken for an ordinary Japanese doughnut, but its regional identity matters. It is also related to southern Chinese fried dough traditions and resembles other global fried pastries, including malassadas and oliebollen. Outside Okinawa, versions are found in places with Okinawan communities, including Hawaii, where they may simply be called andagi.