Chef’s Recipe: Aji Namerou


Our Aji Sashimi can be eaten raw. Chef Ohtawara turns it into a delicious side dish that is on the table within 5 minutes. Delicious with a bowl of warm rice! 

Number of people




Preparation time

10 minutes (ex. defrosting)


  • 150 gr Aji no Sashimi
  • 20 gr spring onion
  • 15 gr miso (available at large supermarkets and the Asian supermarket)
  • 10 gr ginger (grated)
  • 15 ml soy oil
  • A handful of fresh lettuce for the garnish (e.g. rocket salad or corn salad)


  1. Thaw the Aji Sashimi in the fridge or in cold water for half an hour.
  2. Cut the horse mackerel, spring onion and ginger with a sharp knife into small pieces until you get a creamy whole.
  3. Mix the miso and soya oil through the Namerou (Japanese for 'lick', because it is so delicious that you will lick your plate).
  4. Garnish with some lettuce for a fresh taste.
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