Jakoten

Thoroughly clean the Aji fillets, ensuring all bones and skin are removed. Scrape the Aji flesh from the skin and any remaining bones.

Finely mince the Aji flesh using a sharp knife or a food processor.

Transfer the minced Aji flesh to a suribachi (Japanese grinding bowl) or a sturdy bowl. Pound and grind the Aji flesh until it forms a smooth, sticky, and elastic paste, known as surimi.