【Reading】あとあじ

【English Name】Aftertaste

Ato-aji refers to the flavor that remains in the mouth after eating or drinking. In sushi, being able to enjoy a different lingering finish for each topping is one of its great charms.

White-fleshed fish are characterized by a faint, refined finish, while red-fleshed fish (akami) and hikarimono tend to leave the sweetness of fat and umami lingering long in the mouth. Many shellfish present a distinctive seaside (iso) aroma as their lingering finish.

At sushi restaurants, the device of resetting the palate between toppings is regarded as important. By nibbling gari (sweet-vinegared ginger) or drinking tea, one clears away the flavor of the previous topping so that the next piece can be savored in a fresh state. In particular, because konacha (powdered tea) quickly draws a deep flavor from its fine tea leaves, it is widely beloved under the name "agari" as a beverage that refreshes the mouth after eating sushi.

The degree of vinegar in the shari and the pungency of wasabi are also factors that influence the ato-aji. It is said that chefs carefully adjust the balance of topping and shari, crafting their nigiri while remaining mindful even of the lingering finish after the meal.