taste

-About ingredients-

Horse mackerel is a traditional Japanese ingredient and is one of the fish widely used in Japanese cuisine. The body is long and slender, and the back side is blue-green, with distinctive silver scales. Aji can be enjoyed in a variety of ways.

Common ways to cook horse mackerel include salt-grilling the whole horse mackerel, sashimi, boiling it, and drying it. When grilling horse mackerel with salt, remove the scales and season with salt to give the surface a fragrant finish. For sashimi, fresh horse mackerel is typically sliced ​​into thin slices and eaten with soy sauce or ponzu sauce.

Aji is also often used for stews. By slowly simmering the horse mackerel in a soy sauce-based broth, the flavor of the horse mackerel is brought out and it becomes tender. It is also loved as a dried fish, which is seasoned with salt or salt malt and then dried.

Horse mackerel is highly nutritious, containing plenty of protein, B vitamins, and minerals. In addition, many people enjoy the characteristic flavor and texture of horse mackerel.

As part of Japanese cuisine, horse mackerel is widely loved. Its bright color and unique taste are used in many dishes. It can be enjoyed in a variety of ways and is one of the beloved fish on the Japanese diet.