Wild Ma Aji (Japanese Jack Mackerel)
真鯵 | Japan | Trachurus japonicus

Origin
Wild-caught from Japan’s coastal waters, where Ma Aji is a staple in traditional sushi.

Why It’s Special
Ma Aji is a classic hikarimono (silver-skinned fish), known for its balanced richness and clean umami. Slightly oily with a fresh, savory finish, it delivers depth without heaviness — a benchmark fish in sushi.

How to Enjoy (Read This)

• Best for: Sashimi or nigiri 
• Simple prep: Fillet, lightly salt, then serve with minimal garnish 
• Pro tip: Pair with grated ginger and green onion — this is the traditional way to balance its natural oils 

Size / Format
Whole fish (size varies by catch)

Seasonality
Typically best in late spring through summer