Seasoning method of fish such as maguro tuna in Nikiri syouyu, which was developed in the late Edo period in order to preserve fish longer. The sushi chef’s special zuke brings out distinct flavor and slight sweet taste in maguro tuna.
Using the nikiri method to marinate creates a sticky texture that envelopes your tongue, and a mature umami flavor. It also mediates the smell peculiar to fish, and brings out its original fragrance so you can experience the fish’s original umami flavor. That’s why lately, the zuke method has been applied to other fish such as bonito, yellowtail, Japanese Spanish mackerel, and Striped Jack.