Seared Spanish Mackerel Sushi [Aburi Sawara]
Katsuo
ITADAKIMASU Japan
Sardine Sushi [Iwashi]
Katsuo
Japanese Name and Pronunciation:
[iwashi]
Japanese iwashi, or sardine, is a popular ingredient used in sushi. It is a small, oily fish that offers a distinct flavor and texture.
When prepared as nigiri, a form of sushi, iwashi showcases its rich, flavorful flesh. Skilled sushi chefs carefully select, slice and prepare the fish to ensure its freshness. Due to the abundance of small bones, removing the bones of iwashi requires the skilled technique of a sushi chef to ensure they are cleanly and thoroughly removed. The nigiri consists of a small mound of sushi rice, expertly shaped by the chef, and is topped with a slice of raw iwashi.
Iwashi nigiri provides a delightful combination of flavors. The fish’s oily nature contributes to a pronounced umami taste, with hints of saltiness and natural sweetness. The texture is tender, with a slight chewiness that complements the softness of the rice.
To enhance the experience, a touch of grated ginger may be added to the nigiri, providing a subtle kick and additional layers of flavor. Some diners prefer to lightly dip the nigiri into soy sauce to further elevate the taste.
Iwashi nigiri is appreciated for its robust flavor profile and the unique character it brings to sushi. It appeals to those who enjoy the richness of oily fish and the balance of flavors that Japanese cuisine is known for.
