Another very traditional Edomae fish, Skipjack Tuna, or Bonito is a fish that is in season twice in Japan and … More
As winter comes along in Japan, the ocean temperature surrounding Japan starts to drop, creating ideal conditions for Amaebi to … More
Be smooth and graceful like a wave, adapting to the changes like water flowing down a river. Don’t get set … More
The traditional recipe and technique used to age Chicken Grunt (Isaki/伊佐木/いさき) in Edomae-style sushi.
Tachiuo, or Silver Beltfish, is a member of the cutlassfish family, and is season in Japan during the summer. Whilst served as sushi, it is not a fish typical to Edomae-style sushi as it was not caught in Tokyo Bay and served back then. However, it is served in high end sushi restaurants nowadays nonetheless.
This article is part of a series on Edomae sushi. Kuruma Ebi (車海老 / Penaeus japonica) is the most common … More
Information on the types of vinegar used at a traditional Edomae sushi restaurant, including the recipe used for sushi rice vinegar used in our restaurant. (Awasezu/合わせ酢)
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.
Kohada, (コハダ) or Gizzard Shad (Konosirus punctatus), is a kind of silver skinned fish (hikarimono,光り物) that is typically served at … More