Silvery shiny skin of horse mackerel. Enjoy sushi with firm texture and sweetness of fat. Mackerels are caught all through year at different locations although it becomes the tastiest during summer. A salt and vinegar marinade is quite simple, so it goes with wasabi, and when served raw, is paired with ginger because it brings out the flavor of fresh Aji.
In recent years, the nonmigratory horse mackerel, with a yellow tinged body is popular. Seasonings decorated with a combination of chopped ginger and chives.