Skip to main content.

Ministry of Agriculture, Forestry and Fisheries

Character Size
Standard
Large
Menu
  1. Home
  2. Policies
  3. Food Export
  4. kyodo_ryori
  5. SEARCH&MENU
  6. Shimane
  7. Agono ko umani (braised flying fish roe)

Agono ko umani (braised flying fish roe) ｜ Our Regional Cuisines

  • Shimane Prefecture

    Agono ko umani (braised flying fish roe)

Agono ko umani (braised flying fish roe)

＊画像はイメージです（掲載画像とレシピの内容は異なる場合があります）。
Related images

These images of local cuisine may not be downloaded.

  • Main lore areas

    Oki island area

  • Main ingredients used

    Flying fish roe

  • History/origin/related events

    Flying fish is the prefectural fish of Shimane Prefecture and is known as the fish that heralds early summer among the local people. In mid-May or later, it migrates to Oki island. There are two types of flying fish in Shimane Prefecture - the Hosotobi Uo and Tsukushi Uo. The former is called "maru (round) ago" and the latter "kaku (square) ago". Together, they are called "ago". Flying fish has been rooted as an everyday food since ancient times and is also known as "taue sakana". This term was passed down among local farmers who served flying fish to their helpers during rice planting. A long time ago, people used to say, "If we can't get flying fish, we can't plant rice". There are many dishes made with flying fish, including sashimi and fried fish, but the delicacy of flying fish roe is frequently consumed. Compared to cod roe and salmon roe, flying fish roe is characterized by its large size and somewhat tough skin. Each roe is also harder to break apart and has a sticky texture. Many locals enjoy this unique texture and flavor. The locals recommend agono ko umani (braised flying fish roe), which goes well with sake. Dishes using the roe of flying fish are well-loved and eaten by locals.
    The roe of flying fish is only available during the spawning season of flying fish, so some locals say that they are more precious than the meat itself and are a luxury item.

  • Opportunities and times of eating habits

    The price of flying fish roe is relatively high because it can only be obtained from flying fish, which have roe that are harvested during early summer. Some processors, such as kamaboko (fish cake) shops, may sell only the roe removed from the fish, even though they require only the flesh of the flying fish.

  • How to eat

    It is a simple dish made by stir-frying the roe with the skin in dashi, mirin, sake, or dark soy sauce. If you want to enjoy it as a snack, be sure to season it well. Adding ginger juice or chopped ginger can enhance the flavor and reduce the fishy taste. It's also delicious when marinated in miso and grilled.

  • Efforts for Preservation and Succession

    During the season, supermarkets and fresh fish stores sell flying fish roe. Additionally, local izakaya and restaurants offer dishes made with flying fish roe, such as simmered or grilled options.

source : Mr. Masaru Morii, Executive Director, Shimane Culinary Association

RECIPE

Ingredients (4 servings)

  • Flying fish roe 8 pieces
  • Ginger Appropriate quantity
  • Water 150ml
  • Soy sauce 3 tbsp.
  • Mirin (sweet cooking rice wine) 3 tbsp.
  • Sake 1 tsp.
  • Sugar 1 tsp.

How to cook

  • 1. Put water, thinly sliced ginger and seasonings in a pot and bring to a boil. Then add flying fish roe and simmer over medium heat for about 5 minutes.

  • 2. Arrange in a serving dish and garnish with ginger.

provider : Mr. Masaru Morii, Executive Director, Shimane Culinary Association

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Top of This Page

MAFF Social Media

  • MAFF Facebook
  • MAFF YouTube

MAFF

Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

TEL : 03-3502-8111

Enterprise identification number : 5000012080001

Copyright : Ministry of Agriculture, Forestry and Fisheries