# Tobiuo no Sashimi ｜ Our Regional Cuisines

**Cuisine Name**: Tobiuo no Sashimi

**Region**: Our Regional Cuisines

## Main Lore Areas
Eastern Area, Oki Area

## Main Ingredients Used
Tobiuo(=Flying fish)

## History, Origin, and Related Events
In Shimane Prefecture, known for its abundant "Tobiuo(=Flying fish)" catch, these fish are affectionately called "Ago" by the locals. Among the approximately 30 species of "Tobiuo(=Flying fish)" identified in Japan, Shimane Prefecture primarily catches "Hoso Tobiuo" and "Tsukushi Tobiuo." The fishing methods for "Hoso Tobiuo" include fixed nets, gill nets, and encircling nets, while "Tsukushi Tobiuo" is also caught using scoop nets. The fishing season typically starts in May and concludes in August, with the initial catch of "Tsukushi Tobiuo" occurring relatively early in the season."Tobiuo(=Flying fish)" have muscular, lean flesh with minimal fat, offering a mild and delicate flavor. True to their name, flying fish are capable of gliding through the air for several meters. Exploiting this unique characteristic, there is a distinctive method of "Tobiuo(=Flying fish)" fishing known as "Ago Sukui." During the night, bright lights or torches are illuminated on boats, attracting "Tobiuo(=Flying fish)". The fish are then caught using large nets. It is reported that between 600 to 900 fish can be caught in a single night. The spectacle of "Tobiuo(=Flying fish)" leaping out of the water has led to the designation of "Tobiuo(=Flying fish)" as the prefectural fish of Shimane, a recognition received in 1989.

## Opportunities and Times of Eating Habits
Every year, during the early summer season, a large number of "Tobiuo(=Flying fish)" migrate to the coastal areas of Shimane Prefecture for spawning, resulting in a bountiful catch. During this period, households and local eateries serve a variety of "Tobiuo(=Flying fish)" dishes, including "Tobiuo sashimi." The months from June to August, corresponding to the spawning season, are considered the peak season for "Tobiuo(=Flying fish)". During this time, the fish have accumulated nutrients in their bodies, making it the prime time for enjoying the flavors of flying fish dishes.

## How to Eat
"Tobiuo(=Flying fish)" is enjoyed in its fresh state as sashimi or can be deliciously prepared as a grilled fish. The meat has a light and elegant taste with low fat content, making it visually appealing as well. Some people decorate the head before consumption, creating an artistic presentation. When cooking, it is essential to remove the long gills, fins, and scales before preparation. Flying fish is known for yielding flavorful broth, making it suitable for creating Dashi (=Japanese soup stock) with unique sweetness and minimal aftertaste. It is versatile and can be used in soups, such as "Tsumire-jiru," where fish balls are made from its meat. The fish roe, known as "Ago no ko," is considered a delicacy and is traded at high prices.Various processed products are also popular, including "Ago no yakimono," where the minced meat is molded into a cylindrical shape and grilled. Despite resembling large "chikuwa (tube shaped fish cake)" in appearance, it has a firm texture reminiscent of "kamaboko (semi cylindrical fish cake)". When bitten, the richness of the fish meat spreads throughout the mouth. The product earned its name, "Ago no yakimono," from an anecdote suggesting it was named by Matsudaira Harusato, the seventh lord of the Matsue Domain, who avoided smoke and heat while grilling it outdoors.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)t is available for purchase at local fishmongers, supermarket fresh fish sections, and is even sold as dried broth. Efforts to promote its consumption include incorporating it into menus for cooking classes targeted at children or men. Some localities catering to tourists offer experiences in catching "Tobiuo(=Flying fish)" through a method called "Ago-sukui."

## Ingredients
- "Tobiuo(=Flying fish)": 2 fish (about 300g)
- Daikon Radish: 40g
- Green Shiso: 2
- Soy Sauce: to taste
- Wasabi: to taste

## Recipe
1. 1. Wash the "Tobiuo(=Flying fish)" in water, remove the scales, and cut off the head along with the pectoral fins. Remove the pelvic fins by pressing down with a knife.
2. 2. Open the belly, remove the internal organs, wash with water, and pat dry.
3. 3. Filet the fish into three pieces, remove the belly bones, and peel the skin from the tail end.
4. 4. Cut the peeled flesh into pieces.
5. 5. Julienne the daikon radish into thin strips, arrange them on a plate, place green shiso on top, and serve the sashimi on the bed of daikon radish. Add soy sauce and wasabi to taste.

## Provider Information
provider : Shimane Prefecture Dietary Improvement Promotion Council

![Image](Not found)