Edomae Sushi – Page 4 – The Japanese Food Lab

Kuruma ebi nigiri made during practice at a Michelin star sushi restaurant.

Kuruma Ebi Sushi Recipe

Learn the art of preparing Kuruma Ebi for authentic Edomae sushi—cooking, chilling, and serving this delectable shrimp for a flavorsome sushi experience

Kinmedai Sushi Recipe

Experience Edomae tradition with our Kinmedai Sushi Recipe. Learn its seasonal nuances and precise preparation techniques.

Two different sized of ohitsu for keeping rice warm and for immediate service.

Traditional Sushi Sizes and Rice Measurements

How we store and mix sushi rice at a traditional Edomae sushi restaurant and maintain’s the rice quality using an Ohitsu and a warabitsu or warazumi

Rusted sushi knives that need maintaining.

Japanese Knife Care From A Michelin Restaurant

Sharpening the soul of Japanese knives: a Michelin tale blending tradition with practicality. Care for carbon steel, cherish the patina, respect the blade.

How to Pickle Sushi Ginger (Gari)

Learn how to pickle sushi ginger, using young ginger to create the traditional palate-cleansing accompaniment for sushi.

The technique for serving wasabi at a restaurant using your fingers.

How To Grate Wasabi

How to grate Wasabi (わさび) for Edomae sushi. The article focuses on Wasabia japonica and how it is used during service at traditional sushi restaurants.

The different cuts of sashimi tuna displayed in a neta box at a michelin starred sushi restaurant.

The science of ageing fish for sushi

One of the main misconceptions when it comes to sushi served at high end sushi establishments is that the quality … More