Another very traditional Edomae fish, Skipjack Tuna, or Bonito is a fish that is in season twice in Japan and … More
Tag: Edomae
How to Prepare Amaebi (甘海老/甘えび) for Nigiri Sushi
As winter comes along in Japan, the ocean temperature surrounding Japan starts to drop, creating ideal conditions for Amaebi to … More
Showmanship, and Balancing and Eating Nigiri- how to make Edomae Sushi
Be smooth and graceful like a wave, adapting to the changes like water flowing down a river. Don’t get set … More
How to Age and Fillet Chicken Grunt (Isaki/伊佐木/いさき) for Nigiri Sushi
The traditional recipe and technique used to age Chicken Grunt (Isaki/伊佐木/いさき) in Edomae-style sushi.
Preparing and Filleting Silver Beltfish (Tachiuo/太刀魚 / たちうお) for Nigiri 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.
Preparing Kuruma Ebi (車海老 / Penaeus japonica) for Nigiri Sushi
This article is part of a series on Edomae sushi that can be found here. Kuruma Ebi (車海老 / Penaeus … More
Of Edomae Red Sushi Vinegar (赤酢), Yokoi’s Vinegar, and Michelin Sushi Vinegar (合わせ酢)
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) Nigiri Sushi
Recipe on how to prepare Gizzard Shad (Kohada, コハダ) for sushi. Kohada, (コハダ) or Gizzard Shad (Konosirus punctatus), is a … More
La Petit Noisette 