Agono yaki
“chin falling cheek” from “chin”Agono yaki introduction
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.
Related videos
Other information
- NameAgono yaki
- Area Shimane
- Kind of food Soba & Udon
Shimane Other recommended dishes
Three bottle burger
Shimane
Akazen
Shimane
Botebote tea
Shimane
Freshwater clam ramen
Shimane
Uzume rice
Shimane
Sumoji
Shimane
Soba & Udonrelated dishes
Ankake udon
Iwate
Beppu Reimen
Oita
Tsuke-kenchin soba (kenchin udon)
Ibaraki
Oga shottsuru yakisoba
Akita
higokawa udon
Gunma
Grilled mackerel somen
Shiga
Kind of food
Tenpura Sushi Ramen Seafood Soba & Udon Okonomiyaki & Takoyaki Bento & Onigiri Don dish Nabe dish Yakitori & Kusiyaki Meat dish Local cuisine