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 Prepare Chicken Grunt (Isaki/伊佐木/いさき) for Nigiri Sushi
The best example of Edomae-style fish preparation redirects here because it contains the most in-depth explanation for how fish is … More
Preparing 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 … More
Preparing Kuruma Ebi (車海老 / Penaeus japonica) for Nigiri Sushi
Kuruma Ebi (車海老 / Penaeus japonica) is the most common shrimp served at traditional Edomae sushi restaurants. In order to … More
Of Edomae Red Sushi Vinegar (赤酢), Yokoi’s Vinegar, and Michelin Sushi Vinegar (合わせ酢)
The special ingredient that differentiates traditional Edomae sushi restaurants from your typical sushi restaurant is not the fish, but actually … More
