Sanin Ago Noyaki
At a glance
| Name | Sanin Ago Noyaki (Ago Noyaki) |
|---|---|
| Prefecture | Tottori |
| Region | Chugoku |
| Type | Large grilled chikuwa made from flying fish |
What is it?
Ago noyaki seasons ground flying-fish meat with salt, sake, mirin and sometimes sugar, wraps the paste thickly around a rod and rotates it over heat into a large, resilient grilled fish cake.
History and local context
Ago is the Sanin name for flying fish, which approach the Tottori and Shimane coasts in early summer. The name is commonly linked to open-air noyaki grilling, and the food is also called ago chikuwa.
How to enjoy it
Slice thickly and eat as is or with wasabi soy sauce and sake; warming it lightly restores the grilled aroma. Refrigerate after opening and check fish, egg, wheat and soy ingredients because binders vary.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Sanin Ago Noyaki from?
It is associated with Tottori, in the Chugoku region of Japan.
What kind of food is Sanin Ago Noyaki?
This guide classifies it as large grilled chikuwa made from flying fish. See the overview for its defining ingredients and texture.
Can I order Sanin Ago Noyaki online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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