The Journal · Pillar
Sourcing, seasonality, and sustainability: everything about Aji's fish and ingredients.
Uni is sea urchin gonads, prized for their oceanic sweetness. Ikura is cured salmon roe, salty and bursting. Tobiko is flying fish roe, tobiko is crunchy and briny. Masago is smelt roe. Each rewards a confident approach at the counter.
For most sushi fish, flash-freezing at very low temperatures is both a food safety requirement and a quality preservation method. 'Fresh' is not always better, and 'sushi-grade' is not a regulated term.
Shun (旬) means peak season in Japanese. Each fish has a window when its flavour is at its height. Eating in season at a serious Japanese restaurant means eating the fish at its best, not just what is available.
Bluefin tuna is fatter, richer, and more expensive, with the legendary otoro and chutoro cuts. Yellowfin is leaner, brighter, and more accessible. Both are serious sushi fish with distinct strengths.
