【Reading】きあじ

【English Name】Yellow Horse Mackerel (Ki-aji)

Ki-aji (yellow horse mackerel) is a common name for the population of Japanese horse mackerel (ma-aji) called the "resident type" or "settled type" that settles in shallow coastal areas. Even though it is the same ma-aji, it differs greatly in body color, body shape, and fat content from kuro-aji (black horse mackerel), which migrates in the open sea, and it is also highly rated as a sushi topping.

Its greatest feature is its golden, gleaming body color, thought to be because a brighter body color blends in more easily with the surroundings in shallow waters. Its body is taller and rounder than kuro-aji, and by staying in food-rich coastal waters it accumulates plenty of fat. As a result, the flesh has strong sweetness and umami, and its appeal lies in an elegant flavor in which moderate fat spreads through translucent white flesh.

As production areas, the "Ogon-aji" (golden horse mackerel) of Hashirimizu in Kanagawa Prefecture and the "Seki-aji" of Saganoseki in Oita Prefecture are known as established brands. Because they are caught in complex coastal terrain, landing volumes are limited and their rarity value is high. In nigiri sushi it is served raw as a shiny-skinned topping (hikarimono), and it is also popular as sashimi that makes use of the fatty belly. Its peak season is from spring to autumn, with fat content at its best especially in summer.