The similar-sounding Taiwanese night-market dish derived from satsuma-age is tianbula.
Tianbula is a Taiwanese fishcake made from seasoned surimi, then fried or simmered in dishes such as oden, hot pot, and lu wei. Its name is commonly written 甜不辣, pronounced roughly “tian-bu-la.” The dish developed from Japanese culinary influence during Japan’s rule of Taiwan.
The key historical link is Kyushu: in parts of Japan, satsuma-age is traditionally called “tempura.” People from Kyushu helped introduce the fishcake to Taiwan, where the borrowed name evolved into tianbula and the food acquired its own Taiwanese identity.
A common mix-up is tianfuluo, the Mandarin rendering of 天婦羅, which refers to battered Japanese-style tempura. Tianbula is not battered shrimp or vegetables; it is a springy fishcake, often served with a sweet sauce and sliced cucumber at night-market stalls.