Aji 鯵

The history of the horse-mackerel is very long, dating back to the Jomon period, when it was already eaten as food. In addition, there has been a saying that its name was derived from its good taste, a fish that has been loved since ancient times.

Its texture is moderately hard, and the unique taste of bluefish appears when bitten. When caught in the correct season, its fat content will be moderate, creating an outstanding taste.

The flesh of the horse-mackerel contains a large amount of the umami compound inosinic acid, making it a deeply flavourful sushi topping. Also, as the fish is more suitable to be eaten with ginger than wasabi, there are many restaurants which serve grated ginger on top of this sushi topping.

'Shima-aji' (striped jack), found only at high-end restaurants, also belongs to the horse-mackerel family but is treated as an entirely different fish. Shima-aji is regarded as a luxury fish, with a taste said to be far superior to that of the common horse-mackerel. Its flesh is whiter, and it is prized for its firm texture and the sweetness that spreads across the palate.

Origin: Chiba, Kyushu, Shikoku and others Season: Spring to Summer