Fresh Aji Sashimi (Japanese Mackerel)

Name: Fresh Whole Aji Sashimi (Japanese Mackerel)
Brand: Himawari Shoten
Price: 38.0 SGD
Availability: InStock

Our fresh Aji sashimi, also known as Japan Horse Mackerel, is a whole fish Sashimi, so it comes in its entirety with the fish frame and bones still intact.

We like selling Aji this way because it is a more premium product than can often be found and retains the flavors and textures when kept whole.

Aji is known for its refreshingly firm texture with a slightly oily flavor, making it perfectly suited taste and texture wise for sashimi.

We ensure the freshest Aji, flown in directly from Japan and processed by our in-house professional chef. You can always feel safe, knowing you’ll be enjoying the freshest and most authentic umami with our Aji.

Aji Sashimi: Size Perfection

Aji come in all sizes, but the ideal size for making sashimi is between 250 and 350 grams.

Aji larger than this may have a coarse texture that is difficult to enjoy. Smaller Aji have fine bones that significantly affect the tasting experience.

We believe in providing only the perfect size Aji to our clients to ensure a perfect balance between texture and flavor that is both firm yet springy and delicate yet crisp.

The chewier the piece, the richer the flavor. The richer the flavor, the more delightful the gastronomic experience.

In the Hands of Professionals: Handling

Our professional chefs spend years training in the proper techniques to handle each fish we offer. Handling a whole fish is not an easy feat.

Aji has a relatively small body with brittle, thin bones. To properly handle it requires accurate, clean knife skills to preserve the fish’s delicate texture.

Cut too deeply and the fish is ruined. Cut too shallow, the meat and bones are difficult to cut and eat. Make the wrong cuts and the fish will lose its rich texture and flavor.

Our in-house chefs clean, descale, bleed, eviscerate, filet, debone, modify, slice, and present aji sashimi perfectly every time for your enjoyment.

The entire process is time consuming and requires a deft hand as well as specific knives, equipment, and techniques to present the fish’s umami at its best.

Vicious Cycle for Aji

Aji is a beloved and accessible fish within Japan; however, it is a difficult fresh fish to find and enjoy here in Singapore. It can only be procured at high-end restaurants or specialty Japanese-style fish markets.

Most aji found in markets are frozen and not an export of Japan. If you look carefully at the frozen version found in your local supermarket, you can often find the origin of the fish.

Often it comes marked as “Sashimi Grade” to attract customers looking for a deep-sea fish of higher quality. Being marked with “Sashimi Grade” does not represent fresh or even high quality.

This is the beginning of a vicious cycle for aji, or horse mackerel. It is a silvery skinned fish with strong digestive enzymes. It spoils easily and is highly sensitive to changes in temperatures. As the meat spoils, the taste deteriorates.

Aji is not a mainstream fish, so it has lower demand. What does exist in stores begins to spoil, so the stores begin selling cheap frozen versions, which are not palatable. The cycle continues.

Fresh, high quality aji is a beautiful and delicious fish to be enjoyed. It has a slight oily texture that is particularly refreshing, featuring a unique fragrance that is perfect for enjoyment.

We insist on procuring the freshest aji flown in from Japan so Singapore can fall in love with its flavor and texture as much as we have.

Aji Sashimi: Secret to Sublime Flavor

Fresh aji is an ideal fish to work with for sashimi. It is a special fish and very sensitive to temperature, which is why we respect it to ensure our customers enjoy it as it’s meant to be.

During processing, the chefs’ hands are soaked in ice water to reduce the temperature differential between their hands and the fish, helping the meat retain its integrity.

With proper processing, which we do in-house, aji never shrinks, does not have a strange fish smell, and maintains a rich, sharp flavor.

Due to the smallness of the fish, our chefs remove the thin bones individually. Cuts need to be precise or the fish will end up looking spoiled. The process, though intricate, needs to be smooth and fast to preserve the integrity of each aji.

When ordering from us, you can be assured to have a perfectly processed aji by our professional chefs.

Properly Complimenting Aji

Aji tastes beautifully on its own. Pairing it with certain flavors helps balance and highlight its fishiness, fragrance, and umami. We serve our aji sashimi with green onion, wasabi, ginger, and shoyu to create a richer and more mouth-filling experience with exceptional length.

We also provide ooba, hana ho, or kogiku to perfectly match it. The fragrance of these Japanese leaves relieves the greasy texture to ensure the delicate aroma and taste are not overpowered.

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By ordering online, we make it easy for you to ensure the creation of a high end, restaurant quality gastronomic experience with the unique flavors of fresh Bluefin Akami Sashimi, which you’ll want to relive over and over.