【Reading】ひかり

【English Name】Hikarimono (Silver-Skinned Fish)

"Hikari" is an abbreviation and common term used in sushi restaurants to refer to "hikarimono" (shiny/silver-skinned fish). It is a general term for blue-backed fish with silvery, glistening skin, and representative types include kohada (gizzard shad), aji (horse mackerel), saba (mackerel), iwashi (sardine), and sanma (Pacific saury).

In Edomae sushi, hikarimono is considered the type of fish that most tests a chef's skill. In many cases, the technique of "suijime" (curing with salt and vinegar) is used, and the decisive factor in flavor lies in judging the amount of salt and the time spent marinating in vinegar. To serve blue-backed fish, which spoils easily, in the best possible condition requires consistent discernment and technique from procurement through preparation.

The fattiness and flavor of hikarimono change greatly with the seasons, and at the peak of their season they offer an exceptional taste. They were once looked down upon as "gezakana" (low-grade fish) of inferior rank, but with the development of sushi culture in the Edo period they were reevaluated, and today they enjoy great popularity as a connoisseur's choice.