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Ago-Chikuwa ｜ Our Regional Cuisines

  • Tottori Prefecture

    Ago-Chikuwa

Ago-Chikuwa

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  • Ago-Chikuwa

    Image source:Tottori prefecture

  • Main lore areas

    All of Tottori Prefecture

  • Main ingredients used

    Flying fish

  • History/origin/related events

    The main ingredients of ordinary chikuwa(=fish cake) are walleye pollock, shark, and atka mackerel, but “Ago-Chikuwa" is made from flying fish. In Tottori Prefecture, flying fish is called “Ago," hence the name “Ago-Chikuwa," which is made from “Ago" fish paste. The hard surface of the “Ago-Chikuwa" is baked to a crisp, creating a delicious crunchy sound and aroma when the knife is inserted. It has a firm chewy texture and allows you to enjoy the whole flying fish. The characteristic of this chikuwa(=fish cake) is that it is darker in appearance than ordinary chikuwa(=fish cake).
    The name “Ago" was introduced in a document over 400 years ago, and its origin is said to be "because it tastes so good that the jaw falls off," but the origin of the word is not known. The season for flying fish is from spring to summer, when the spawning season begins. It is a popular taste that heralds the arrival of early summer. The taste is refreshing with little fat, and it is a healthy fish with high protein content. In Tottori Prefecture, the method used to catch horse mackerel is to attach dozens of white yellowtail plates to a rope, lure the fish in, and reel them in,Nearly 180 tons of this fish are landed annually.
    The two types of flying fish which is called the small round-jawed “Thin flying fish" and the large square-jawed angular-jawed “Tsukushi flying fish" are caught .

  • Opportunities and times of eating habits

    It has become a valuable local food for immediate Sake snacks at banquets.

  • How to eat

    “Ago-Chikuwa", made by baking surimi of flying fish, can be eaten by tearing it into pieces by hand or biting it whole to enjoy its aroma and flavor. It is also used as a garnish or “Dashi (=Japanese soup stock)" for soups and dishes. It can also be served with wasabi soy sauce or ginger soy sauce as a snack with Sake.

  • Efforts for Preservation and Succession

    It is highly prized outside of the prefecture as a souvenir. It can be purchased at product pavilions, roadside stations, and online stores.

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

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

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