【Reading】にげもの

【English Name】NIGEMONO / Low cost purchase

Nigemono (literally "fleeing item") is one of the industry terms used among sushi artisans, referring to a topping whose freshness declines easily and that must be served promptly. As the word "flee" suggests, it means an ingredient whose flavor and texture change within a short time after being procured.

Specifically, blue-backed fish (aozakana) and raw shrimp or shellfish, said to be "ashi ga hayai" (quick to spoil), are considered to fall under this. Such toppings make time management from preparation to serving especially important, and it is also a scene that tests the artisan's skill and organization.

At sushi restaurants, expressions such as "serve the nigemono first" are used, and it serves as a criterion for judging the order of serving with freshness as the top priority. When ordering omakase at a counter sushi restaurant, the reason shiny-skinned fish (hikarimono) and shellfish appear early in the course is also said to be backed by this concept of nigemono.