Sanma or Pacific Saury is not a traditional Edomae fish served as sushi. More famous for being grilled with salt, … More
In season during autumn and spring, Botanebi, or Pandelus Nipponesis, are shrimp that live at depths between 300 to 500 … More
The cornetfish/cornet fish, also know as Yagara or Red Yagara (赤やがら) is not a traditional fish used in Edomae sushi. … More
Following on from how to prepare kill and fillet live Anago from here. We can use the same techniques to … More
As winter comes along in Japan, the ocean temperature surrounding Japan starts to drop, creating ideal conditions for Amaebi to … More
One of the classics of Edomae-sushi, Tai or sea bream, can be said to be one of the tastiest of … More
Mantis Shrimp, more commonly known as Shako (シャコ,/蝦蛄) in Japan, or Oratosquilla oratoria, is a kind of shrimp commonly … 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.