Another very traditional Edomae fish, Skipjack Tuna, or Bonito is a fish that is in season twice in Japan and … More
Tag: Edomae
Amaebi (甘海老/甘えび) Edomae Sushi Recipe
As winter comes along in Japan, the ocean temperature surrounding Japan starts to drop, creating ideal conditions for Amaebi to … More
How to make Edomae Nigiri Sushi
Be smooth and graceful like a wave, adapting to the changes like water flowing down a river. Don’t get set … More
Chicken Grunt (Isaki/伊佐木/いさき) Edomae Sushi Recipe
The traditional recipe and technique used to age Chicken Grunt (Isaki/伊佐木/いさき) in Edomae-style sushi.
Silver Beltfish (Tachiuo/太刀魚 / たちうお) Edomae Sushi Recipe
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.
Kuruma Ebi (Wheel Shrimp/車海老/Penaeus japonica) Edomae Sushi Recipe
This article is part of a series on Edomae sushi. Kuruma Ebi (車海老 / Penaeus japonica) is the most common … More
Michelin Starred Edomae Red Sushi Vinegar (赤酢)
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)
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.
Gizzard Shad (Kohada, コハダ) Edomae Sushi Recipe
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