Plum Wine and Satsuma Age (fish cake)

Welcome to Happy Hour with Noriko! This is my little corner to unwind and share a favorite cocktail or sometimes another fun drink—paired with a simple bite, often from Japanese cuisine or beyond, that goes perfectly with it. Think of it as a mini treat to kick off your evening. Today’s menu features Plum Wine mixed with soda water and Satsuma Age.

I dug out a bottle of my homemade plum wine from the back of the kitchen cupboard today—10 years old. You might wonder, is it still drinkable? The answer is yes, as long as it’s been stored well in a cool, dark place. Since I made mine with 25% alcohol, it’s pretty safe even after a decade. That said, if you make plum wine yourself, I recommend finishing it within about 5 years to really enjoy its bright, fresh flavor. After 10 years, the wine has mellowed into a rich amber color, sweet and smooth. Poured over ice and topped with soda water, it’s the perfect refreshing drink for a lingering hot September day.

To go with my drink, I made Satsuma Age—deep-fried fish cakes. I’ve been tinkering with recipes for a few years, trying to get the texture just right, and I think I’ve finally found the perfect balance of ingredients and technique. I didn’t want to use hard-to-find items, but I still wanted that springy, bouncy bite. A mix of white fish (this time tilapia) and shrimp plus salt and vigorous mixing, did the trick. When you add salt to ground fish and work it thoroughly, the paste becomes heavier and stickier—that’s the fish proteins dissolving and tangling together. Once cooked, this protein network sets and locks in moisture, creating that satisfying, bouncy texture. A thorough mix of fish only with salt at this stage really makes all the difference.

Enough food science talk—what matters is the result. Crispy, springy homemade fish cakes paired with a fizzy plum wine soda. Hard work done, glass in hand, and now it’s time to simply enjoy.