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  • L U N CH MENU - Corporate Site
    Commence your menu with exclusively selected caviars from the most prestigious houses These caviars are hand selected for Amber served on ice with Russian garnish, Home-made buckwheat cracker blini All prices in Hong Kong dollars and subject to 10% service charge All menus are subject to price and seasonal change
  • Shima-Aji Sushi, 縞鯵 (Striped Jack) — Sushi Modern
    Only very high-end sushi-ya serve wild-caught shima-aji Shima-aji tastes like a cross between saba (mackerel) and kanpachi (greater amberjack, like leaner yellowtail) It’s light and buttery with very tender flesh and just a bit of fat When very fresh, it has a firm texture and finishes with sweet notes
  • Shima Aji Sushi Recipe – The Japanese Food Lab
    We also marinade the Shima Aji in a little soy sauce and Sudachi lime juice The sudachi line is small green citrus fruit unique to Japan that has the amazing aroma of pine cones and conifer forests Edomae-style preperation of Shima Aji (縞鯵): After washing the fish in cold water, start by descaling the fish We descale the fish using a
  • Shima Aji Sushi Sashimi: Fish Info, Preparation, Pairings (2021)
    Shima aji is a small fish that’s popular as sushi and sashimi This fish is often called striped jack on English menus It has a firm, springy texture and is slightly oily Striped jack’s flavor is clean and sweet, with a moderate amount of umami Wild shima aji (縞鯵) is in season during the summer But fish farming has expanded its season
  • Striped Jack [Shima-Aji] - ITADAKIMASU Japan
    In Japanese cuisine, striped jack is commonly enjoyed in both raw and cooked forms One of the most popular preparations is “sashimi,” where thin slices of raw striped jack are served with soy sauce and wasabi The freshness and delicate flavor of the fish are highlighted in this dish
  • How to prepare Shima Aji (縞鯵) for nigiri sushi
    Allow the Shima Aji to marinade for 20 to 25 minutes depending on size before draining Cut the fillet in half down the lateral line to make it easy to remove the skin Remove the skin off the fillets by making a small cut underneath the tail of the fillet between the flesh and skin
  • Sashimi, Shima-aji (striped jack) - Syosaku-Japan
    Shima-aji (striped jack) has exquisite calm and soothing flavor At the end, it adds a slight natural sweet tone The majority of experienced Sushi tasters would say it’s one of their most favorites But when you ask them whether they like fresh or aged Shima-aji, the answers would be divided
  • Shima Aji - The Sushi Legend
    Shima Aji is a popular neta inside and outside of Japan, particularly in summer time when it gets a pinkish hue (note the winter version in the picture below does not) What I didn’t realize until recently was that the rise in demand, coupled with a decline in supply, means that most shima-aji is farm-raised
  • Trevally - Sashimi Grade Japanese Shima Aji Fillet (1. 1-1. 4 lbs)
    Its flesh is lean, firm and tastes similar to Mackerel and Amberjack Its texture is delicate, light, and buttery with a sweet finish Shima Aji is best enjoyed raw or over rice Sashimi or nigiri style is ideal with a touch of soy sauce
  • Sashimi-grade Shima Aji Fillet 1. 1~1. 3LBs - jfoodie. ca
    Shima Aji, highly praised by the renowned gourmet Mr Chua Lam, was mentioned in one of his books where he said: 'Shima Aji looks very similar to Japan's Buri (Yellowtail) and is often confused with it





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