Whelk Sushi [Tsubugai]
Katsuo
ITADAKIMASU Japan
Horse Mackerel Sushi [Aji]
Katsuo
Japanese Name and Pronunciation:
[aji]
The taste of aji can be described as delicate yet distinct. It has a mild sweetness combined with a subtle richness and a hint of umami. The flesh of aji is tender and slightly oily, which contributes to its rich flavor. This characteristic makes aji nigiri sushi a delight to savor, as the combination of the vinegared rice and the fish creates a perfect balance of flavors.
The peak season for aji in Japan is during the summer months, typically from June to September. During this time, aji migrates to the coastal waters of Japan, making it widely available and at its freshest. Chefs and sushi connoisseurs eagerly anticipate the arrival of aji during its seasonal abundance to enjoy its optimal taste and quality.
The freshness of the fish is paramount when preparing aji nigiri sushi. Sushi chefs carefully select the finest cuts of aji, ensuring that it is of the highest quality and sourced from reputable suppliers. The fish should have a firm texture, glossy appearance, and a pleasant aroma to guarantee its freshness. When served, aji nigiri sushi is often accompanied by a small dish of soy sauce and ginger.
The seasonal availability of aji adds to the excitement and anticipation for sushi lovers. Many restaurants in Japan highlight aji nigiri sushi during its peak season, allowing customers to indulge in this delectable delicacy at its finest. It’s not uncommon to find aji nigiri sushi as a seasonal specialty or featured item on sushi menus during this time.
