What is aji in sushi?鯵
This time, we will talk about the characteristics of horse mackerel, which is a sushi ingredient, and the season.
How to call horse mackerel
【aji】horse mackerel アジ 鯵
The common horse mackerel is called true horse mackerel, and the name comes from the meaning “truly delicious horse mackerel.” However, even though it is simply called horse mackerel, the name changes depending on the region.
For example, in the Kansai region, the horse mackerel is called Totsuka Aji” because of its size that can be grasped with 10 fingers, and in Tokushima Prefecture, the medium-sized horse mackerel is calledToppa Guaji.”
Depending on the size of the horse mackerel, there are different names such as mame aji, small horse mackerel, medium horse mackerel, and shaku aji (large horse mackerel).
About the season for horse mackerel
The season for horse mackerel varies depending on the region and type, but generally it is from spring to summer (June to August). The horse mackerel caught during this period is small to medium-sized, not large, but it is characterized by its fat content and flavor.
Also, large horse mackerel from autumn to winter is considered to be delicious. In particular, cold horse mackerel in early winter has plenty of fat and can be enjoyed as sashimi, simmered, and grilled.
However, horse mackerel is caught and sold throughout the year, so you can enjoy fresh horse mackerel all year round. For this reason, horse mackerel is used in seasonal dishes and decorates the Japanese dining table.
