鯵- Aji

Horse mackerel

While aji (鯵) is the name of the fish, the kanji for "taste" (味) has a the same pronunciation , so it is said that its name derives from the fact that it tastes good. It is a staple topping in Edomae sushi as a type of bluefish characterised by its moderate fat content and unique umami. Aji has a firm texture, and its rich flavour unfolds with each bite. Traditionally, aji is often marinated in vinegar (su-zuke), and even today, fresh aji is often lightly rinsed with vinegar. Aji can be enjoyed in any season, but it is particularly delicious in summer when it is at its fattiest.

Vinegar-marinated aji pairs well with wasabi, while fresh aji is often complemented by ginger and spring onion. Additionally, aji has low blood content, which helps it to stay fresher longer, making it a great option for those new to sushi.