Ago chikuwa

The crystallization of aroma and umami nurtured by the sea breeze of Tottori

About Ago chikuwa

“Ago chikuwa” is a local dish representing Tottori Prefecture, and as the name suggests, it is a flying fish (called “jaw” in Tottori) as the main ingredient. Whereas common walleye walleye are made from walleye, sharks, and hockey, etc., chikuwa use flying fish to create a unique flavor and texture.

Chigochikuwa, which has been fragrantly baked on the surface, has a dark color in appearance and is characterized by its hard skin. When you take a bite, along with a pleasant “crisp” sound, the umami and aroma unique to flying fish spreads throughout your mouth. Its firm, chewy texture gives you a sense of satisfaction that allows you to fully enjoy the flavor of fish.

There are a variety of ways to eat it, so we recommend cutting it with your hands as it is, or adding wasabi soy sauce or ginger soy sauce to enjoy it as a side dish for alcoholic beverages. Also, by using it as a soup, cooking ingredient, or soup stock, it is possible to add deep richness and umami to the whole dish. Especially when added to sumashi soup, the soup stock that comes out faintly from the chin creates an elegant flavor.

The name “jaw” is a historical name that can also be seen in literature from over 400 years ago, but its origin is not clearly known. According to one theory, it is also said “because it's delicious enough to make your jaw drop.” Ago chikuwa, which is made from spring to summer, when flying fish are in season, has long been popular locally as a taste that heralds the arrival of early summer.

Currently, it is produced throughout Tottori Prefecture, and is highly popular as a souvenir due to its unique flavor. They can also be obtained from outside the prefecture through product centers, roadside stations, internet shops, etc., and are loved by many people.

Ago chikuwa is a masterpiece that combines the rich blessings of Tottori Prefecture's ocean with traditional techniques, and its deep flavor and history can be said to be a symbol of the region's food culture.