Yaki Ago: Grilled-Dried Flying Fish Tobiuo
As I mentioned in the previous article, “Yakiago (焼きあご)”, or Yaki Ago is grilled-dried flying fish that has become a popular ingredient for ramen broth in recent years in Japan.
Tobiuo and Ago
In Japanese, flying fish is translated as “Tobiuo (トビウオ, 飛魚)”, but in the area spanning from the northern region of the Kyushu island to the Japan Sea side, Tobiuo is sometimes called “Ago (あご)”.
According to this Japanese site, specifically there are about 20 to 30 species of Tobiuo, or flying fish, inhabiting the oceans near Japan, among which only 2 species can be called Ago.
Although I live in a coastal area on the Japan Sea side of Niigata Prefecture, I actually hadn’t heard of the flying fish called Ago until recently when Ago dashi ramen whose broth is made with Yaki Ago became nationally popular.
Yaki Ago Grilled-Dried Flying Fish Snack
Nowadays in Japan, Yaki Ago is also available in the form of snacks as what I bought this time shown above indicates.
These are a simple snack made of Yaki Ago dried flying fish sweetened with sugar. It is quite tough, but the more you chew on it, the more the natural umami of the fish comes out.
If you toast the dried fish for some minutes, it becomes tender and easy to eat, but comparing both, I found I prefer eating it as it is.
Lastly, according to the label on the back of the package, the ingredients in the Japanese Yakiago dried fish snack are flying fish (Ago), sugar, salt, sorbitol, and seasoning (amino acids).