Whilst living in Japan, I was blessed enough to have been taken in by a three Michelin starred traditional Edomae sushi restaurant to work as the assistant to the head chef. This mean’t the world to me, as I had always had an interest in the technique and craft behind sushi. The fact that I had no prior training in Japanese cuisine and didn’t speak a word of Japanese was definitely a huge barrier. Despite all that, the master (Oyakata) was still willing to teach me through actions and observation. My other colleagues were also extremely patient with me, even whilst we mainly communicated through pointing and gesturing. I will forever be grateful for the kindness that I was shown working at that restaurant. Below is the culmination of the skills, techniques and recipes that were passed down to me.
All the follow posts are dedicated to the people who worked alongside me in the kitchen, Rin-san (Pro), Nao-san and Sayaki-san, and to that one person who went to eat there with me in the first place.
*This blog is a work in process so not all the techniques and recipes will be available when you read this, but I will work towards finishing it in my spare time. As the information here is what I learned at the restaurant, it does not mean that every other famous sushi restaurant does it this way. If you think that any of the information here is wrong, please get in touch with me and we can discuss it.
Musings and techniques:
Cooking three Michelin Star sushi rice- What its all about
Of Edomae Red Sushi Vinegar (赤酢), Yokoi’s Vinegar, and Michelin Sushi Vinegar
How to choose fish for sashimi
Mixing vinegared rice, traditional rice measurements and nigiri sizes
A typical example of Edomae-style fish preparation
Kumoi Kiln Donabe Claypots (雲井窯) by Nakagawa Ippento (中川一辺陶先生)
Showmanship, and Balancing and Eating Nigiri- how to make Edomae Nigiri
Update: How To Make Nigiri- Oyakata’s Nigiri Hand Technique Video (親方の握り手返し)
How to pickle ginger (ガリ/Gari)
How to pickle Michelin starred sushi ginger
How to dry salt for making sushi
Japanese carbon steel knife care and rust removal from knives
How to split fish heads in half: kabuto-wari (兜割り)/nashi-wari (梨割り)
Fish Ageing Series:
Introduction to the science of ageing fish
On Ageing Maguro (鮪) Tuna and Various Information
More Information:
Farmed vs Wild Unagi 養殖対天然のウナギの味
Nanyo Kinmedai (ナンヨウキンメ/南洋金目鯛) vs Kinmedai
What is the difference between Kasago and Onikasago? (カサゴとオニカサゴの見分け方)
A Short on Japanese Sea Bream (Madai/真鯛), Naruto Bones and the Nine Tools
On Sea Urchin (Uni/うに) from Japan and around the world
Kawasimozukuri (かわしもずくり/皮霜造り) and Yubiki (湯引き)
How to toast sesame seeds over a fire (ごまの炒り方)
Various Nigiri (click on the image for recipe):
