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 that can be found here. Kuruma Ebi (車海老 / Penaeus … 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)