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“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”March③Aoyagi

Aoyagi(surf clam) Enjoyable texture and aroma like flower “Aoyagi” is shucked meat of shellfish called “baka-gai” (surf clam). The name comes from Aoyagi in Ichihara city of Chiba prefecture where bakagai used to be gathered for shipping. It is still one of the Edomae sushi favorites although more and more sushi restaurants hesitate to serve […]

Posted 2018/04/09
“The World of Edomae Sushi”March②Shirauo (Icefish)

Shirauo (Icefish) Wrap with sakura leaves and steam for the rich aroma “Shirauo” (icefish) are little fish that belong to salmoniformes salangidae, live in brackish waters where fresh water and seawater meet. Biologically they are close to “ayu” (sweetfish) or “shishamo” (smelt). Their best season is winter but used as spring sushi ingredient in Edomae […]

Posted 2018/04/09
“The World of Edomae Sushi”March①Tai (sea bream)

Tai (sea bream) “Sakura-dai” of the season is unbelievably sweet “Tai” (sea bream), especially “madai” (red sea bream) is often said to be “the king of fish” and known as a precious fish eaten on special occasions. Especially in March right before cherry blossoms bloom, its value is at the highest and called by the […]

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”February⑥Maguro(Tuna)

Maguro(Tuna) Bring out the best taste by superchilling “Maguro” (tuna) Mr. Naoya Hanawa, the master of Sushi Asaba at Nishiazabu, chose this month was “hon-maguro” (bluefin tuna) caught by set net in Himi, Toyama. Pole-and-line, longline, purse seine are some of the maguro fishing methods, but fixed net fishing is said to give least damage […]

Posted 2018/03/23