Ago Noyaki

Ago noyaki is a traditional fish product of Matsue made from ago, the local word for flying fish. Flying fish paste is kneaded with local sake, wound around a bamboo core, and grilled slowly over charcoal. In an age without ice, it is said to have begun as a preserved food that fishermen grilled on the beach and carried home, and it is often called the origin of kamaboko.

Highlights

A major feature of ago noyaki is that it is kneaded with jidenshu, a cooking sake handed down in the Izumo region since the Edo period. This gives it a distinctive savoriness and a full aroma. The surface, carefully grilled over charcoal, is fragrant and golden, while the inside is soft. In the past, the smell of grilling drifted from fish cake shops in early summer, a seasonal feature of Matsue. Cutting and toasting it brings out the aroma even more.

Enjoying the Seasons

The flying fish used as the ingredient are caught abundantly in the Sea of Japan from early summer into summer, which is truly their season. That said, the finished product keeps well and can be enjoyed year round. In summer chill it and enjoy it with local sake, and in winter toast it lightly and eat it hot. It is a versatile item that works as a snack or an accompaniment to sake.

Access and Basic Information

Ago noyaki can be bought at fish cake shops and souvenir stores in Matsue, and at the local product counters around JR Matsue Station. At long established makers you can find pieces committed to traditional charcoal grilling. It is popular as a souvenir of Matsue sightseeing, and its good shelf life is another appeal.

A Quick Tip

Lightly toasting ago noyaki increases its fragrance and greatly enhances its flavor. Adding a little wasabi soy sauce gives the taste more depth. Cutting it thick to enjoy the texture or thin for a refined bite each has its own deliciousness.