Hikarimono

 

The pictured are sayori (halfbeak), kohada (gizzard shad/Japanese herring), and aji (horse mackerel).  Japanese categorize fish with shimmering skin as “Hikarimono.”  Literally translated, it means shiny things.  The group includes; mackerel, kohada (gizzard shad), aji (horse mackerel), sayori (halfbeak), sardine.  In Edo-mae, or Tokyo style sushi, the chef’s skills are truly tested in the preparation of hikarimono, because they tend to be very sensitive fish that are quick to deteriorate without the application of proper curing technique.  Maeda uses salt and vinegar of various kinds on each fish to bring out the natural flavor.  The methods and timing used are different for each fish and requires intimate knowledge derived only from years of experience.  The result on your plate is a work of art.  It is beautiful to look at, and once in your mouth, you will find a harmony of flavors.

People tend to stay away from the unknown.  Because it requires such delicate work to be able to serve them, hikarimono are often omitted by the restaurants without skilled chefs.  As a result, many sushi fans in the area have missed out on this delicacy.  Please feel very confident that you will receive hikarimono of the highest quality from Maeda. 

“One can understand how important hikarimono is to us (chefs) if you know that a traditional sushi chef seasons sushi rice to match the flavor of his kohada and other hikarimono.  It can decide the taste preference of a particular sushi bar and restaurant.”  Chef Maeda

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