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“The World of Edomae Sushi”May⑥Maguro (Tuna)

Maguro (Tuna) Fatty as tuna in autumn “Maguro” (tuna) Mr. Jun Ozaki selected this month was from Okinawa, big-sized “hon-maguro” (bluefin tuna) of 230 kilos caught by longline fishing. “Maguro in this season does not contain much fat despite the large size but this one here is surprisingly fatty. It’s rather unusual or I’d say […]

Posted 2018/06/22
“The World of Edomae Sushi”May⑤Kohada (Midium-sized Konoshiro Gizzard Shad)

Kohada (Midium-sized Konoshiro Gizzard Shad) Master’s technique to soften the skin “Kohada” (medium-sized konoshiro gizzard shad) is not delicious at all uncured so it is the technique of Edomae sushi to make the fish “tasty“ by “sujime” (curing with vinegar and salt). This is the reason why kohada is said to be the symbol of […]

Posted 2018/06/22
“The World of Edomae Sushi”May④Kegani (Horsehair Crab)

Kegani (Horsehair Crab) Crabmeat nigiri on seaweed “Kegani” (horsehair crab) and “zuwaigani” (snow crab) are the two major delicious crab varieties in Japan. Kegani can be caught in the Sea of Japan but those from Hokkaido, the Sea of Okhotsk for example, are especially popular. “This kegani is from Volcano Bay. Not yet in the […]

Posted 2018/06/22
SUSHI TERMS (06/20/2018)

NEW〈Hosomaki〉 Rolled sushi of small size, about 3 centimeters diameter. From the way they look, sometimes called “teppo maki” (gun roll). The most popular of these small rolls in Edomae sushi is “kanpyo maki” which dried strips of gourd are flavored with soy sauce and sugar, and then rolled inside sushi rice. It used to […]

Posted 2018/06/20
“The World of Edomae Sushi”May③Aoriika (Bigfin Reef Squid)

Aoriika (Bigfin Reef Squid) Bring out strong sweetness with “moshio” “Aori-ika” (bigfin reef squid) is an essential sushi ingredient for summer time Edomae sushi. The body of aori-ika looks like harness called “aori” in Japanese and this is where the name came from. There is a high content of free amino acids compared to other […]

Posted 2018/06/09
“The World of Edomae Sushi”May②Isaki (Grunt)

Isaki (Grunt) Strong taste matches red vinegar sushi rice “Isaki” (grunt) is more popular in the Kanto region than in Kansai. Traditionally isaki was eaten grilled rather than raw so it is said that they began using isaki in Edomae sushi after the period of high economic growth in Japan when the technology developed to […]

Posted 2018/06/09