Agono yaki

About Agono yaki

The name of “no-yaki” originates from the fact that it was baked outside to avoid smoke and hot air, and is said to have been named by Matsudaira Shimi, the lord of Matsue Castle in the Edo period.
One of the most representative of the no-yaki kamaboko is “Agono-yaki”. In the Sanin region, I have been familiar with flying fish by calling it “chin” from long ago. “Agono yaki” is baked with a unique seasoning with local sake, etc. based on the surimi of fresh chin (flying fish) with fat that goes north off the coast of Sanin in in early summer as the main ingredient. It is shaped like a giant chikuwa and has a strainer, black in color, and the taste of the chin and the aroma of sake, and the texture and the aroma of burning are exquisite.

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