Aji sushi and sashimi are on the menu of many high-end Japanese restaurants. But many are apprehensive about trying this “mackerel.”
This post will calm those fears.
Learn all about this clean and flavorful fish. Discover how it’s served, how to prep it at home, and beverage pairings.
What is Aji?
Aji is commonly known as Japanese horse mackerel. It’s a small fish with a devoted following at sushi restaurants. Despite its name and appearance, aji is not a mackerel. It’s a type of jack and is related to hamachi and kanpachi.
The season for aji is from spring to fall, and they’re said to taste best in the summer. That said, you can find decent horse mackerel year-round.
Aji (あじ) is an oily fish with a short shelf-life. Japanese sushi chefs classify it as a hikarimono, or silver skin fish. Pickled aji used to be standard out of necessity. Today, raw aji is much more common. But you can also find it deep-fried in Japan (aji furai).
This aji sushi is part of an informative sushi and sashimi guide. Check it out if you want to take your sushi game pro.
What Does Aji Taste Like?
Aji sushi and sashimi are delicious. It has a slightly briny and sour flavor with sweet umami. There is a faint fishiness, but aji is remarkably clean. Aji also has a firm texture.
Aji sushi and sashimi are often served with grated ginger and scallion.
Aji Sushi
Nigiri is the primary form of aji sushi. But if you’re lucky, you may find horse mackerel served in a sushi roll.
Aji Nigiri
Aji nigiri is an Edomae sushi classic. The horse mackerel is scored and has most of its skin removed. This makes it easier to chew. Fresh grated ginger and scallions are often used instead of wasabi. Sometimes all three are used.
Today, it’s most common to find aji served raw. But you may also find it pickled in salt and vinegar.
Aji Sashimi
Aji sashimi is simply thin slices of horse mackerel. It will also have the skin removed, and scoring is common, as well. The flavor of aji is complex, and it also has a satisfying firm texture. Sashimi allows you to appreciate these qualities without sushi rice getting in the way.
Again, grated ginger and scallion usually accompany aji sashimi. And you’ll usually find this fish served raw.
How to Prepare Aji
Horse mackerel is a small fish and requires solid knife skills. You’ll also need to remove the bony scales on the sides of the fish.
Check out these entertaining how-to videos from Akira san’s Sushi at Home below. The first video covers how to fillet aji. The second video shows you how to prepare these fillets for sushi and sashimi.
Horse Mackerel Beverage Pairings
Pairing aji with a quality alcoholic beverage can enhance the dining experience.
Pairing Aji & Sake
Aji and sake are an amazing combination. Bright, umami-forward junmai and honjozo grades are my go-to. I especially like the sour and rich kimoto and yamahai substyles with aji.
You can also counter aji’s rich umami with fruity sake. All of the ginjo-shu grades (junmai ginjo, daiginjo, etc.) will work.
So basically, most sake will pair well with ajj. Just avoid super delicate styles and extremely rich earthy sake.
Check out my Sake Grades and Styles post if you want to learn more about the different types of sake. And afterward, take a look at my Top Sake page if you want to find some classic examples of the different types of sake.
Wine & Horse Mackerel Pairings
Sake is my go-to when I’m eating aji. However, there are a few wines I like to pair with it, as well.
Sauvignon blanc is my favorite grape varietal to pair with aji. I prefer mineral Loire valley wines like Sancerre or Pouilly-Fume. But any sauv blanc will do as long as it’s not oaked.
After sauvignon blanc, two other Loire valley wines come to mind: dry chenin blanc and Muscadet. Chenin blanc won’t appear on the label of these wines, however. Vouvray and Savennieres are the two top villages for Loire chenin.
Also, don’t forget that sparkling wines pair with just about everything, including horse mackerel.
Overall, most white wines will work in a pinch. Just avoid oaked wines. Also, you probably should avoid red wine. Tannins, oak, and oily fish are not a good combination.
Pairing Aji & Beer
There is a beer pairing for every dish in the world. And aji is no different.
In a perfect world, serve aji sushi and sashimi with a Belgium or French farmhouse ale. Saison is the classic representation of this style of beer. These are herbal beers with plenty of scrubbing carbonation. They can be amazing with aji.
But finding them at a Japanese restaurant is going to be next to impossible.
In general, any well-carbonated and lightly hopped beer will taste great with aji. All of the mainstream Japanese industrial lagers work: Sapporo, Kirin Ichiban, Asahi Super Dry, etc. Orion and Echigo Koshihikari are even better.
31 Days of Sushi
If you find this post useful or enjoyable, I suggest you check out some of the other content in my 31 Days of Sushi campaign.
Every day in August I’ll share a new piece of content. Topics are centered around nigiri and maki sushi. I include sashimi info, as well.
It’s like an omakase of sushi information!
What Do You Think About Aji?
Have you tried it, and what do you think?
Also, do you have a favorite restaurant that serves aji?
Please share your thoughts by commenting below!