鳥取県·郷土料理
Ago Chikuwa
Take a bite of chikuwa with its beautifully toasted golden-brown surface. After a satisfyingly chewy texture, the powerful umami characteristic of blue fish spreads throughout your mouth. Its savory aroma pairs perfectly with both rice and alcohol. In Tottori, flying fish are called 'ago.' Because this chikuwa is made from the minced paste of that fish, it is called 'Ago Chikuwa.' There are various theories regarding the origin of the name 'ago,' such as 'because it is so delicious your jaw (ago) might drop' or 'because the meat is firm and requires use of the jaw to eat'; the name can be seen in documents dating back over 400 years. While its exact origins remain unclear, ago-based processed fish products have long been enjoyed across a wide area of the San'in region, from Shimane to around Hamasaka in Hyogo. The flying fish season is early summer. This is Tottori's pride, packed with the bounties of the Sea of Japan.
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