Fujimura Konbu Kaisan Charcoal-Grilled Ago (Flying Fish) from Nagasaki, 70 g

Name: Fujimura Konbu Kaisan Charcoal-Grilled Ago (Flying Fish) from Nagasaki, 70 g
Brand: Fujimura Konbu Kaisan
Price: 4580 JPY
Availability: OutOfStock

藤村昆布海産長崎県産炭火焼きあご 70g

¥4,580

Whole flying fish (ago) caught off Hirado, Nagasaki, skewered by hand, grilled over binchotan charcoal and then dried for three to four days. It makes a light, golden dashi with rich umami and little fishy smell or cloudiness. Ago dashi is a traditional stock in Kyushu for clear soups, noodle broth, ozoni, oden and chawanmushi.

Contents: 70 g
Format: Whole
Umami source: Ago (Flying Fish)
Origin: KyushuFlying fish caught off Hirado, Nagasaki, grilled over charcoal
Maker: Fujimura Konbu Kaisan 藤村昆布海産有限会社
Shelf: Ago (Dried Flying Fish)

How to use

Use about 30 g of ago per 1 L of water. Soak the fish whole or broken in half for about 1 hour, bring to a boil over medium heat and skim off the foam, then simmer on low heat for 5–10 minutes and strain through a cloth while hot. Lightly toasting the fish in a dry pan first adds aroma.

Ingredients and allergens

Flying fish (ago)

あご(飛魚)

Translated from the Japanese label. Always check the package you receive.

Storage

Can be stored at room temperature away from heat and humidity. The maker recommends refrigeration in the rainy season and summer.

Shipping

Shelf-stable. Packed in Japan and sent by international courier with tracking. Rates and delivery times are shown at checkout.

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