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“The World of Edomae Sushi”September②Ika-uni (Squid and sea urchin)

Ika-uni (Squid and sea urchin) Squid and sea urchin, harmony of sweetness “Ika-uni” is the name created by Mr. Kono, an original nigiri sushi you must have never seen. “Ezo-bafun uni” (short-spined sea urchin) from Rishiri Island in Hokkaido is placed upon “shiro-ika” (swordtip squid). “It is obvious that ika and uni makes a perfect […]

Posted 2018/10/09
“The World of Edomae Sushi”September①Ikura (Salmon roe)

Ikura (Salmon roe) Hot water makes them pop “Ikura” is salmon roe, taken out of membrane sac and separated. It is said the method originally came from Russia in the Taisho period and spread throughout Japan. Warm water is generally used when removing the sac to prevent the roe from losing its bright red color […]

Posted 2018/10/09
The World of Edomae Sushi” About Sushi in September

September is the prime season for “ikura” (salmon roe). In Edomae sushi, fresh ikura is more common than ikura salted and cured for preservation. Fresh ikura appears in August but the best season is from September to October when the size of the egg grows larger. Another delight available only at the beginning of autumn […]

Posted 2018/10/09
“The World of Edomae Sushi”September, Featuring Sushi RINDA,Meguro

Sushi RINDA,Meguro One of the new wave of sushi restaurants with tradition and creativity. Mr. Yuta Kono, the young master in his thirties, has great technique with the knifes and has 3 years of experience in New York. Adress  Image Studio 109 1F,2-24-12 Shimomeguro,Meguro-ku,Tokyo Japan Tel 03-6420-3343 Open 18:00~23:00 regular holiday Sunday ,The 1st & 3rd Monday […]

Posted 2018/10/05
“The World of Edomae Sushi”August⑥Maguro (Tuna)

Maguro (Tuna) Sweet fat and rich meat at once Mr. Masayasu Watanabe, the master of Sushi Watanabe at Arakicho in Yotusya, has selected “setoro” from Funkawan(Volcano Bay), Hokkaido as the maguro of the month. “Setoro” is “chutoro” (medium fatty tuna) located under the dorsal fin of maguro. It is the very precious part where you […]

Posted 2018/09/24
“The World of Edomae Sushi”August⑤Iwashi (Sardine)

Iwashi (Sardine) A little extra work for the best taste “Iwashi” (sardine) used to be a very low price, common fish for Japanese. However, as the catch declines drastically in these 20 years, iwashi has now become one of the precious kinds. “Maiwashi” (Japanese sardine) is good for sushi or sashimi. Those larger than 20cm […]

Posted 2018/09/24