Aji 鯵
What fish is Aji?
Japanese horse mackerel has been part of the Japanese diet since the Jōmon period.
Japanese horse mackerel (aji)
A name said to come from its delicious flavour
Japanese horse mackerel has been part of the Japanese diet since the Jōmon period. One popular theory even links the name aji with the Japanese word aji, “flavour,” suggesting just how long the fish has been prized for its taste.
The flesh has a pleasantly firm bite, releasing the distinctive savoury character of a silver-skinned fish as you chew. In season it develops just the right amount of fat, making the flavour especially rewarding.
Aji is rich in inosinate, one of the compounds responsible for umami. Ginger suits it better than wasabi, so many sushi restaurants serve it topped with finely chopped or grated ginger.
Shima-aji (striped jack), a relative sometimes seen at high-end restaurants, is treated as a completely different topping. It is considered a luxury fish, with whiter flesh, a firmer texture and a pronounced sweetness.
Origin: Chiba, Kyushu, Shikoku and others Season: Spring to Summer
