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“The World of Edomae Sushi”November③Sumi-ika (Japanese spineless cuttlefish)

Sumi-ika (Japanese spineless cuttlefish) Enjoy the fresh and crispy texture “Sumi-ika” (Japanese spineless cuttlefish) is the name used only in the Kanto area including Tokyo, rather known as “kou-ika” throughout Japan. Sumi-ika is one of the essential ingredients for Edomae cuisine, not only for sushi but tempura as well. Especially “shin-ika” (baby cuttlefish) seen from […]

Posted 2018/12/09
“The World of Edomae Sushi”November②Kajiki (Striped marlin)

Kajiki (Striped marlin) Melts like fatty otoro of tuna In the world of Edomae sushi “kajiki” signifies “makajiki” (striped marlin). There are various kinds of kajiki (swordfish) in the seas around Japan such as “mekajiki” (swordfish) and “basho-kajiki” (sailfish) but the most delicious is makajiki. Makajiki used to be valued higher than tuna for the […]

Posted 2018/12/09
“The World of Edomae Sushi”November①Modori-gatsuo (Bonito returning to the south)

Modori-gatsuo (Bonito returning to the south) The enhancing savor “Katsuo” (bonito) is a migratory fish. They move up north with the black current after growing up in the southern sea below twenty degrees north latitude and reach the offshore of Boshu from April to May every year, which Tokyoites call “hatsu-gatsuo”. Then keep on moving […]

Posted 2018/12/09
“The World of Edomae Sushi”About Sushi in November

There are a wide variety of sushi ingredients in November when you can enjoy both autumn and winter fish. “Akagai” (ark shell) and “mirugai” (horse clam) begin to appear on sushi menus and it is the best season for “hirame” (sole). Large fish such as “kue” (longtooth grouper) and “hata” (grouper) become nice and fatty. […]

Posted 2018/12/07
“The World of Edomae Sushi”November, Featuring Kizushi,Ningyo-cho

Kizushi,Ningyo-cho One of the top class sushi restaurants in Tokyo opened back in 1923 following the tradition of Yoheizushi, the original Edomae sushi restaurant. The third generation master who took over his father in 2018 serves outstanding sushi. Adress  2-7-13 Nihonbashi Ningyo-cho,Chuo-ku,Tokyo Japan Tel 03-3666-1682 Open [Monday~Friday] 11:45~14:30 17:00~21:30 [Saturday] 11:45~21:00 regular holiday Sunday & public holiday

Posted 2018/12/06
SUSHI TERMS (12/03/2018)

NEW〈Tsukeba〉 The space inside the counter where sushi masters work, slice fish, or make nigiri. “Tsuke”, or “zuke”, is the noun for the verb “tuskeru” meaning “to soak” or “to preserve”. “Ba” means “a place”. The original form of Edomae sushi was “nare-zushi” made by “soaking” fish and rice in a wooden bucket. “Tsukeba” is […]

Posted 2018/12/03