Most sushi-holics desire the freshest fish possible! However, several sushi restaurants in Japan have begun serving aged sashimi and sushi, and it’s taking on a whole new perspective in Japan!

Images are from a documentary show, Channel Japan #2, aired in 2016.

Aged Sashimi

It might seem counter intuitive to age sushi fish, but some restaurants in Japan are doing just that. Normally when sashimi fish is getting old, the flavor can be diminished or even sour.

However, these Japanese restaurants have been using special techniques, designed specifically to age the fish and enhance the flavor!

How Does It Taste?

This restaurant in Nihonbashi states that, through a “secret” technique, proteins are converted into amino acids which enhances the flavor. The age of the fish is labeled on the menu, and can range from 1 – 2 weeks.

This restaurant can be located at Tokyo Nihombshi Tower, on level B1.

Year Old Mackerel

Another restaurant, located in Mihama, Fukui uses another technique of aging fish in some kind of pickled solution, for almost a year!

They also age Yellow tail, not nearly as long. It is said that through the process of aging, the fat flavor from the belly is spread across the whole fish, making it a little more mild all around.

With aged fish, supposedly the firm texture is lost, making it more tender, reminiscent of higher end, fatty sashimi.

How Is It Aged?

Not all the details were spilled on how exactly the fish is aged, but they were very strict about making sure the proper preparations were made while the fish was still fresh.

The fish is prepared fresh, removing all the blood and innards. They say that if the bloodlines are left over it could cause an unpleasant smell. The key here is probably removal of the blood, but it’s possible that some other spices or ingredients are added to the fish.

Spreading Trend

This trend has also begun to spread to other foods such as soba noodles. They say that aged foods can provide a wider range of flavor variations, that might seem counter intuitive to many, but can provide a more interesting dining experience.