Silver-skinned fish (Hikarimono)

The silver sparkling skin and mouth-filling umami that you almost feel salty scent from the sea. Mostly served vinegared, Gizzard shad (Kohada) is the first on the list, Kasugo and Saba. Taking a lot of time and effort, hikarimono is the sushi topping that also shows professionalism of a sushi chef. Th ere are many people finding it hard to eat but it is actually healthy and rich in nutritive value. *Japanese terms will be italicized on sushi ingredients page.

<Hikarimono － Silver-skinned fish>

Aji (Maaji) － Japanese horse-mackerel

Ayu － Ayu

Ebodai－ Japanese butterfish

Gomasaba－ Spotted mackerel

Hamo －Daggertooth pike conger

Hatahata － Japanese sandfish

Iwashi － Sardine

Kasugo－ Young Crimson sea bream

Kisu － Japanese whiting

Kohada － Gizzard shad

Mamakari － Big-eye sardine

Saba － Pacific mackerel

Sanma － Pacific saury

Sayori － Halfbeak

Shinko － Baby Gizzard shad

Tachiuo－Largehead hairtail (Cutlassfish, Scabbardfish)

Tobiuo － Japanese flyingfish

We hope this information will be helpful.

Revision date: October 10, 2020