山口県·海鮮
Hagi no Setsu-tsuki Aji (Resident Horse Mackerel of Hagi's Reefs)
When picked up with chopsticks, the flesh feels plump and thick. Upon entering the mouth, high-quality, melting fat coats the palate, and the natural umami of the fish bursts forth with every bite. It offers a rich flavor that is distinctly different from migratory horse mackerel. The waters off Hagi are filled with islands and reefs, providing an abundance of seaweed and prey. The environment is so bountiful that even the normally wide-ranging Japanese horse mackerel (Ma-aji) end up settling in these blessed 'reefs.' Because they feed plentifully and accumulate fat, the flesh is thick and succulent. Due to its slightly yellowish body color, it is also known locally as 'Ki-aji' (Yellow Horse Mackerel). Whether served as sashimi, salt-grilled, or as namerō (minced fish with seasonings), this is a pride of Hagi, recognized even in Tokyo as a premium brand fish.
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