島根県·郷土料理
Agonoyaki
With its fragrant grilled surface and chewy elasticity, 'Agonoyaki' is a representative processed fish product of summer in San'in. 'Ago' is the local name for flying fish. It is said to have originated in an era before ice was available, when fishermen would turn freshly caught flying fish into surimi and grill it on the beach to take home as a preserved food. Because the grilling process took place outdoors during the warm season, it came to be known as 'Noyaki' (field burning). The bold production method—wrapping the surimi around a thick metal rod and rotating it over charcoal—remains unchanged today. Considered a prototype of chikuwa or kamaboko, this dish was even enjoyed by the lords of the Matsue Domain during the Edo period. It is highly appreciated both as a snack to accompany alcohol and as a gift.
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