Food & specialties・Hagi & Nagato

YakinukiYakinuki

Also known as: 焼きぬき・焼き抜き・仙崎かまぼこ・Senzaki kamaboko

Yamaguchi's kamaboko, made without steaming: fish paste is mounded on a cedar board and grilled through over charcoal (now far-infrared heat). It is synonymous with Nagato's Senzaki kamaboko, and because the cooking temperature is low it depends on very fresh fish. Hagi's version uses Sea of Japan lizardfish and is slow-grilled from below.

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