鰯- Iwashi
Sardine
Mildness
★☆☆☆☆
Richness
★★★★☆
Sourness
★★☆☆☆
Aroma
★★★★★
Iwashi is a small bluefish known for its rich umami and abundant fat. It has a melt-in-the-mouth softness and the distinctive flavour characteristic of bluefish. Iwashi's prime season is from early summer to autumn, particularly during the rainy season in June and July when it is at its fattiest.
As a sushi topping, Iwashi can be lightly marinated in vinegar (su-zuke) or served fresh with condiments such as ginger and spring onion. It can also be lightly seared (aburi) to enhance its flavour.
Related Techniques
Su-jimeFlavoured with vinegar
”Su-jime” is a traditional sushi technique that enhances the preservation and flavour of fish by mar...
AburiLightly grilled
With the aburi sushi technique, the sushi topping is lightly grilled using a blowtorch or similar to...
Nigiri
The technique used to press the shari (sushi rice) and neta (topping) together greatly impacts the q...