【Reading】さきあじ

【English Name】First Taste

Saki-aji is a sushi and culinary term referring to the very first taste perceived the moment food is put into the mouth.

In the world of Japanese cuisine and sushi, there is a way of thinking that grasps flavor in three stages along a time axis: the "saki-aji" (first taste) immediately after putting food in the mouth, the "naka-aji" (middle taste) that spreads while chewing, and the "ato-aji" (aftertaste) that remains after swallowing.

In sushi, the sense of freshness the moment the topping touches the tongue, the sweetness of the fat, and the degree of vinegar in the shari are perceived as the saki-aji. For example, the lean meat of tuna (akami) tends to present an iron-tinged sourness as its saki-aji, while white-fleshed fish present a faint sweetness.

It is said that chefs adjust the way the topping is cut, its temperature, and its ratio to the shari while keeping in mind this three-stage flow of taste. The combination of the umami components glutamic acid and inosinic acid is also one factor that influences the change in taste from saki-aji to ato-aji.

It is said that the more vivid the saki-aji, the stronger the first impression, serving the role of heightening the diner's sense of anticipation.