GINZA ICHIBUN

Japanese halfbeak (Sayori)

【Nigiri sushi: Hikarimono】
Sayori can be found on all coasts in Japan and live on the surface layer of both inner bays and open seas. Sayori isn’t as blue as saba or aji, but it does have a blue tint to it, so it is considered a ‘Hikarimono’ sushi topping.

Sayori has been long loved by the Japanese as an ingredient in Edomae sushi, and its appearance ushers in the start of spring. Beautiful flesh with light flavor and distinctive aftertaste. Used to be served after vinegared and salted in order to get rid of the fishy smell but nowadays it is served raw. Sweet oboro flakes are put in between shari and fish. Sayori that exceed 30 cm in length are called “Kannuki” and are valued as sashimi for the rarity, but sushi chefs prefer the smaller size (katamizuke) that is made into sushi.

Also called Japanese needlefish.