Edomae – The Japanese Food Lab

Portioning a skipjack tuna into belly and back fillet for sushi.

Katsuo Sushi Recipe

Experience Edomae tradition with our Katsuo (Skipjack Tuna) Sushi Recipe. Learn its seasonal nuances and precise preparation techniques

Amaebi nigiri made during practice at a Michelin star sushi restaurant.

Amaebi Sushi Recipe

Discover the authentic Amaebi Edomae Sushi recipe from The Japanese Food Lab, perfect for the winter season in Japan.

Shaping rice into a ball using one hand when making nigiri.

How to make Edomae Nigiri Sushi

Craft perfect Edomae Nigiri Sushi with precision using this guide from The Japanese Food Lab.

Isaki nigiri made during practice at a Michelin star sushi restaurant.

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 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

Yokoi's retail available akasu sushi vinegar.

What is Akasu? Traditional Sushi Vinegar Used At Michelin restaurants

Explore akasu used in traditional Edomae sushi, including our special sushi rice vinegar recipe

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.

Splitting open a kohada fillet for sushi.

Kohada Sushi Recipe

The Japanese Food Lab explores traditional Edomae Sushi with recipes like Gizzard Shad Nigiri. Dive into cultural significance and unique preparation methods!