Learn to create authentic Sea Bream Edomae Sushi with precision using this detailed guide from The Japanese Food Lab.
Shako Sushi Recipe
Learn the art of preparing Mantis Shrimp (Shako) sushi the Edomae way at The Japanese Food Lab. Dive into this traditional delicacy with expert guidance.
Flathead Sushi Recipe
The Bartail Flathead, is a luxury fish that has traditionally been eaten in Japan since the Edo period. As a traditional Edomae fish, it also goes by many
How to make Edomae Nigiri Sushi
Craft perfect Edomae Nigiri Sushi with precision using this guide from The Japanese Food Lab.
Isaki Sushi Recipe
Create authentic Bartail Flathead Edomae Sushi with this recipe from The Japanese Food Lab, featuring detailed step-by-step instructions.
Tachiuo Sushi Recipe
Discover the unique process of preparing Tachiuo (Silver Beltfish) for Edomae sushi, including handling the delicate skin and grilling techniques.
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.
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
What is Akasu? Traditional Sushi Vinegar Used At Michelin restaurants
Explore akasu used in traditional Edomae sushi, including our special sushi rice vinegar recipe
Three Michelin Star Sushi Rice
At our 3-Michelin-Star Edomae sushi spot, we use Koshihikari rice, cooked in a Donabe for delicate fluffiness, or in a Hagama for a rich, deeper flavor
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.
