aging sashimi causes the enzymes within the muscles to break down various compounds including one form of amino acids to glutamate which give rise to umami flavour. I'm always excited to taste aged sushi as it's hard to come by in most restaurants unless you pay a high price and it determines the skill of the sushi chef. this was a fine piece of aged sweet prawn which was tender, sweet and appropriately torched to give a smoky flavour. another highlight of the meal for me ❤️🍣 #sashimilover #omakasesushi #burpple