An angler's privilege.
Fatty golden aji — enjoyed fully as sashimi, tataki and miso soup

The 'golden aji' that settles in Tokyo Bay has exceptional fat. Its richness is different from the widely migrating horse mackerel.

Because you can catch so many, you can give each fish its own role — sashimi, tataki, soup, nanban-zuke.

Something only anglers can do: drop the caught aji straight into ice-cold seawater in the cooler ('kaihyo-jime'). Enjoy the finest aji that even high-end restaurants can't replicate!

In collaboration with food researcher Mipi

・Specializes in creative seafood cooking
・Admires Indo Curry-ko

Golden aji's fatA different role per fishNo odor when fresh

アジ料理 — Enjoying a whole golden horse mackerel

Three reasons an aji you caught is special

Resident 'golden aji' has different fat

Aji that settle in Tokyo Bay take on a yellow tint and are called 'golden aji'.

Raised in a bay rich with food, their fat and richness are exceptional.

Catching many lets you compare

Since you catch a lot, you can give each fish a different role.

Sashimi, tataki, miso soup — enjoying different faces of the same fish is an angler's privilege.

Freshness changes an oily fish

A freshly caught aji has little odor and firm flesh.

That's why the aroma is different when you make namero or tataki.

Mipi's recommended aji dishes

Fatty golden aji, one whole fish at a time, from Mipi's point of view.

Golden aji fresh sashimi

Fatty golden aji as sashimi

Fatty golden aji is best as sashimi while very fresh, with a rich, sticky sweetness and umami. Fillet it and carefully remove the scute, belly bones and pin bones. Also, be particular about your soy sauce — it becomes a completely different level of delicious! I order my favorite premium soy sauce from Toyama.

・Carefully remove the scute, belly bones and pin bones
・Serve well chilled
・Great with ginger, spring onion and other condiments

Mipi's note: Just carefully remove the scute and small bones, then keep it simple. Taste the sweetness of the fat as it is.

Tataki

Chopped with condiments for more umami

Chop sashimi-grade flesh together with ginger, spring onion and shiso. The aroma of the condiments and the aji's umami become one. Add a little miso to turn it into 'namero'.

・Plenty of condiments makes it easy to eat
・Add a little miso for 'namero'
・Don't over-chop; keep some texture

Mipi's note: Use plenty of condiments. Mix in just a little miso and it turns into 'namero'.

Miso soup

Use both the trimmings and the flesh

A miso soup using the trimmings left after making sashimi, plus some flesh. The aji gives a good stock, and you enjoy the plump texture of the flesh. A heartwarming bowl that wastes nothing of the fish you caught.

・Blanch the trimmings to remove odor
・Don't overcook the flesh
・A touch of ginger makes it refined

Mipi's note: The trick is to blanch the trimmings first. A hint of ginger gives a clear, refined stock.

This is raw food. How quickly it spoils depends on storage, temperature and transport time. If the smell, color or condition seems off, do not eat it. When cooking, heat it thoroughly all the way to the center.

An angler's privilege.Fatty golden aji — enjoyed fully as sashimi, tataki and miso soup