{"id":151,"count":2,"description":"Hikarimono refers to sushi toppings made from fish such as kohada, aji, saba, kisu, sayori, kasago, iwashi, and sanma, which have blue backs and silver-white bellies. Because they tend to lose freshness quickly, when used for nigiri sushi, the fish is usually salted and left to rest for a while, followed by a \u201cvinegar-marinating\u201d process. However, in recent years, due to improvements in storage conditions during distribution, mackerel, horse mackerel, and saury are often served as sushi without being marinated.","link":"https:\/\/sushiuniversity.jp\/sushiblog\/tag\/hikarimono\/","name":"hikarimono","slug":"hikarimono","taxonomy":"post_tag","meta":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/tags\/151"}],"collection":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/tags"}],"about":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/taxonomies\/post_tag"}],"wp:post_type":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts?tags=151"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}