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“The World of Edomae Sushi” About Sushi in April

“Fresh green leaves, mountain cuckoos singing, and the first bonito of the season.” This is a famous haiku poem composed by Sodo Yamaguchi, a haiku poet of Edo period, describing how delightful it is to enjoy the seasonal things of early summer. Late spring to early summer is a great time for “hatsu-gatsuo” (first catch […]

Posted 2018/05/09
“The World of Edomae Sushi”March, Featuring Sushi Ichijo, Higashi-nihonbashi

Sushi Ichijo, Higashi-nihonbashi An authentic Edomae sushi restaurant in downtown Tokyo, Higashi-nihonbashi. The master, Mr. Ichijo Satoshi, worked at the classic Rokubei in Ningyo-cho, Nihonbashi for 24 years, an orthodox sushi master carrying on the tradition of Edomae sushi. Especially recognized for his excellent techniques of “sujime” (to treat ingredients with vinegar) and “nimono” (simmered […]

Posted 2018/04/09
“The World of Edomae Sushi” About Sushi in March

Long winter is over and a sense spring is in the air at the arrival of March, traditionally called “yayoi”. Peak season of winter fish such as “saba” (mackerel) or “hirame” (sole) ends while spring fish, “madai” (red sea bream) or “tachiuo” (largehead hairtail) for example, begins to appear. However, the truly delicious is shellfish, […]

Posted 2018/04/09
“The World of Edomae Sushi”February④ Kaki (Oyster)

Kaki (Oyster) Creamy oyster with “nitsume” sauce There are varieties of “kaki” (oyster) such as Iwagaki oysters and Suminoe oysters, but “magaki” (Pacific oyster) are the most popular in Japan. They are farmed all over Japan and seen in the market almost half of the year from autumn to spring but most delicious in winter […]

Posted 2018/03/23
“The World of Edomae Sushi”February, Featuring Sushi Asaba,Nishiazabu

Sushi Asaba,Nishiazabu Mr. Naoya Hanawa, the master, trained at sushi restaurants in Ebisu and Nishiazabu, also has experience in England. He specializes in maturing or curing sushi ingredients. The master’s technique to bring out the maximum flavor by adjusting the timing depending on the condition and the fat of the fish is in the top […]

Posted 2018/03/12
“The World of Edomae Sushi” About Sushi in February

February, so-called “kisaragi” traditionally, is still winter by the calendar but in the world of Eodomae sushi it is a period in which fatty winter fish and some early spring fish coexist. The best fish for sushi in February are “saba” (mackerel) and “kaki” (oyster). Despite autumn image they may have, mackerel carries more fat […]

Posted 2018/03/12