Ago Noyaki
Named "Ago" for being so delicious, it'll make your jaw drop

About Ago Noyaki

Ago Noyaki (あご野焼き, Ago Noyaki) derives its name "Noyaki" from the practice of grilling it outdoors in the old days to avoid smoke and heat. The name is said to have been given by Matsudaira Fumai, the feudal lord of Matsue Castle during the Edo period.

Among the many varieties of Noyaki fish cakes, Ago Noyaki is the star. In the San’in region, flying fish have been affectionately called "ago" for generations. Made from the finest flying fish (ago) that are rich in fat and freshly caught in early summer from the Sea of Japan, this delicacy is crafted by mixing the fish paste with local sake and other seasonings, then grilled to perfection. Shaped like an oversized chikuwa, it boasts a firm texture, a dark color, and a remarkable combination of the umami of flying fish, the aroma of sake, the chewiness, and the smoky, roasted flavor. It's simply a culinary masterpiece.

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