Aji (Sashimi)

It's a treat to have fish in season. And there's no exception here. Aji is the best when it's packed some meat and oil. Nothing's better than a plump fatty fish.

It's also pretty fishy, so the condiments served with the fish are a must.

Below is sliced Aji prepared with minced ginger and chiffonade of shiso leaves.

Drizzle some soy sauce and munch away. It's a perfect pair with some cold sake.