Indulge in Exquisite Flavors

Hello, this is Takeda.Today, we’d like to introduce sushi made with shimaaji (Striped Jack) from Kagoshima Prefecture. 

The Unique Qualities of Kagoshima’s Shimaaji

Shimaaji, a type of horse mackerel, is characterized by its firm white flesh and moderate fat content. Particularly, shimaaji from Kagoshima is highly regarded nationwide due to the rich natural environment and advanced aquaculture techniques used to raise them.

The Art of Aging for Enhanced Flavor

As a fundamental rule, the freshness of the fish to be aged must be in excellent condition. This means the fish must be incredibly fresh. Aging is a process that preserves the fish’s freshness. At Takeda, our chefs use unique techniques to age the fish for one week. The fish contains a substance called ATP (adenosine triphosphate), which is the source of umami components. After the fish’s death, ATP begins to break down and transforms into a substance called IMP (inosinic acid) during the decomposition process. The stage when IMP is at its highest concentration is generally considered the most delicious.

Invitation to Experience Kagoshima’s Delicacy

Sushi made with shimaaji from Kagoshima is a delicacy that lets you savor the bounty of the sea with every bite. Be sure to try it during your next sushi time! We invite you to visit us and enjoy this premium offering, prepared with the utmost care and dedication to quality.