Aji Sashimi

The belly cut of a fish is generally the part that the Japanese use for sashimi. This belly portion is separated from the fillets, which you can also buy from us (these are called no kirimi and are more suitable for grilling or pan-frying).
What many people don’t know is that horse mackerel also makes excellent sashimi — and unfairly so. It’s an incredibly flavorful fish and also very affordable. Mix it with freshly grated ginger, chopped spring onions, and soy sauce, and enjoy the umami in every bite.