Ginger is used for toppings with a strong, distinct taste and strong fishy smell such as bonito, horse mackerel and sardines. Ginger has the effect of eliminating odors, but be careful not to use too much, as the flavor of the seasoning may overpower the natural taste of the fish. It should be used solely to enhance the umami of the fish.
Additionally, ginger contains components such as “gingerol” and “shogaol,” which have strong antibacterial properties. These components are known to be effective against foodborne pathogens like O-157 and parasites such as anisakis.
Wasabi has a spicy taste and stimulates the senses of taste and smell and works to dull the senses so the fishy smell is not felt, but ginger is effective in actually extinguishing the fishy smell.
Because the effect of wasabi is transient and difficult to sustain, it is not a good match for fish with a peculiar odor in some respects. For this reason, it is often used with white fish that have a lighter flavor.
We hope this information will be helpful.
Revision date: April 21, 2025
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