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Tag: Edomae

How to Prepare Skipjack Tuna (Katsuo/ 鰹/カツオ) for nigiri sushi

Another very traditional Edomae fish, Skipjack Tuna, or Bonito is a fish that is in season twice in Japan and … More

カツオ, Edomae, 鰹, Katsuo, Nigiri, sashimi, skipjack tuna, smoke, Sushi, tuna

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

Amaebi, 甘えび, 甘海老, Edomae, Michelin, Nigiri, sashimi, Sushi

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

Edomae, japan, Michelin, Nigiri, sashimi, Sushi

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.

いさき, Edomae, fillet, Isaki, Michelin, Nigiri, sashimi, Sushi, 伊佐木

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.

beltfish, Edomae, japan, Japanese, Michelin, Nigiri, sashimi, Sushi, tachiuo

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

ebi, Edomae, kuruma ebi, Nigiri, prawn, shirmp, Sushi

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)

awasezu, Edomae, 赤酢, Michelin, red rice vinegar, Sushi, sushi vinegar, vinegar, yokoi

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.

Edomae, grating, horseradish, Nigiri, sashimi, spicy, Sushi, wasabi

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

コハダ, Edomae, Kohada, marinade, Nigiri, Sushi, vinegar
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