Ago-yaki (Grilled flying fish cake)
So delicious it makes your jaw drop.

About Ago-yaki (Grilled flying fish cake)

The name “noyaki” is said to come from the old practice of grilling the fish cake outdoors to avoid the smoke and heat. It is also said to have been named by Matsudaira Fumai, lord of Matsue Castle during the Edo period.

One of the best-known types of noyaki kamaboko is ago-yaki. In the San’in region, flying fish have long been known affectionately as “ago.” Ago-yaki is made mainly from fresh, fatty flying fish that migrate north along the San’in coast in early summer. The fish is minced, seasoned in a distinctive way with local sake and other ingredients, then grilled. Shaped like an oversized chikuwa, it has a firm texture and a dark color. A bite brings out the savory flavor of flying fish, the aroma of sake, a satisfying chew, and a delicious smoky char.

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