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“The World of Edomae Sushi”October③Hamaguri (Hard clam)

Hamaguri (Hard clam) The overflowing savor “Hamaguri” (hard clam) is one of the classics of Edomae sushi. Unlike “akagai” (ark shell), hamaguri is not served raw but lightly boiled and flavored with special sauce. The sauce is made with broth from broiling hamaguri. “Here I add Japanese sake, soy sauce and crystallized brown sugar to […]

Posted 2018/11/09
“The World of Edomae Sushi”October②Shirakawa (White tilefish)

Shirakawa (White tilefish) Almost extinct tilefish that shines silvery white Although commonly called “shirakawa”, the official name is “shiro-amadai” (white tilefish). It is said to be the most delicious among all kinds of “amadai” (tilefish) found in the seas around Japan, shining mysteriously silvery white, very rarely seen at any market. It is known as […]

Posted 2018/11/09
“The World of Edomae Sushi”October①Buri (Yellowtail)

Buri (Yellowtail) The sweet experience only for this season “Buri” (yellowtail) has different names for each stages of growth so it is called “shusse-uo” which means “fish that climb up the ladder”. Those about 20cm are called “wakashi”, 40cm “inada”, 60cm “warasa”, and especially bigger ones above 1m are called “buri” at fish markets in […]

Posted 2018/11/09
“The World of Edomae Sushi”October, Featuring Sushi Suzuki,Ginza

Sushi Suzuki,Ginza One of the most popular sushi restaurants in Ginza known for the selection of top class fish. The master, Mr. Takahisa Suzuki, is a true artisan who had trained at the famous Sushi Aoki for twelve years and has experience as a manager at the branch in Nishi-azabu. His beautiful work of nigiri […]

Posted 2018/11/07
The World of Edomae Sushi” About Sushi in October

This month, in the midst of the fall, sea temperature declines and the autumn fish completely takes over the summer fish. As for white fish, “amadai” (tilefish) becomes nice and fatty to take the place of “shima-aji” (striped jack) while “saba” (mackerel) and “kamasu” (barracuda) become more delicious than “aji” (horse mackerel) and “iwashi” (sardine). […]

Posted 2018/11/07
SUSHI TERMS (11/05/2018)

NEW〈Nojime〉 The original meaning was to let the fish die on its own but today “nojime” signifies to place a large amount of fish such as “iwashi” (sardine) and “saba” (mackerel) in iced water to let die naturally. It is unlike “ikejime” in the way the fish is not killed instantly but the technique is […]

Posted 2018/11/05