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sata andagi
are sweet deep fried buns of dough similar to doughnuts (or the Portuguese ''malasada'', or the Dutch ''oliebollen''), native to the Japanese prefecture of Okinawa. They are also popular in Hawaii, sometimes known there simply as andagi. Traditional Okinawan ''andagi'' is made by mixing flour, sugar and eggs. The ingredients are mixed into a ball and deep fried.
''Saataa'' means "sugar", while ''andaagii'' means "deep fried" ("oil" (''anda'') + "fried" (''agii'')) in Okinawan (''satō'' and ''abura-age'' in Japanese.) It is also known as ''saataa andagii'' and ''saataa anragii''.
Sata andagi are a part of Okinawan cuisine. Like most confectionery from the Ryukyu Islands, the techniques for making them are descended from a combination of Chinese and Japanese techniques,〔http://www.wonder-okinawa.jp/026/e/kashi.html Okinawan tourism site.〕 although other sources say it simply is a derivative of a Chinese dish. They are typically prepared so that the outside is crispy and browned while the inside is light and cake-like.
Image:Making sata andagi.jpg|A batch of sata andagi being deep fried
==References==
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「sata andagi」の詳細全文を読む
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