Today we focus on Aji, or horse mackerel, one of Japan's most popular types of fish due to it being both delicious and economical. Seki-aji is a rare fish caught in the tides of the narrow straits of Kyushu known for its outstanding umami. Experienced fishermen must read the tide and rely on their intuition. Our reporter goes out to fish with one such expert, and also visits a high-class sushi restaurant to learn about Aji sushi preparation methods that vary according to fish size.

外国人リポーターが日本の“おいしい”を探す旅。今回のテーマは、大衆魚の代表格“あじ”。名前の由来は、焼いても、揚げても、生でもおいしく、「味が良いからその名が付いた」とも言われる。豊洲市場を出発し、大分の佐賀関へ。特上のあじがとれるという九州と四国に挟まれた豊予（ほうよ）海峡で、あじ漁の現場を訪ねる。バリエーションに富んだ家庭料理のほか、職人の技が光る絶品江戸前のあじ寿司も登場！