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Edomae Sushi　江戸前寿司

Midsized Konoshiro , Gizzard shad

EDO MAE SUSHI 江戸前寿司

The gizzard shad is probably the prominent of the ”Silver skinned” fish used in fish . With beautiful silvery and sparkling fat the gazzard shad gains a new life as a sushi topping once it has been salted and vinegared .　

The word “Edomae” means infront of Tokyo bay. Edomae Sushi was born as fast food in the Edo period. What’s the difference between Edomae Sushi and others.

　First of all , Vinegar is different from others. Edomae Sushi Chef use Red Vinegar . This vinegar makes rice’s taste better than others . And Sushi Chef add an extra step on each fishes .That bring out deliciousness.

The skills of sushi chef are put to the test in adjusting the amount of salt and vinegar used , according to the season , size of fish , where it was caught , how much fat is on it and variable factors .

鮪 ”Maguro” Tuna

　The proficiency of a sushi restaurant can be distinguished by the quality of the MAGURO they purchase . Among the type of Maguro , Blue-fin tuna is considered the king of Sushi . The tuna caught in the sea off Ohma in Aomori pref , are scarce in number and thought to be the ultimate in quality.

　　There are 3 different type tuna .

1. Otoro which is extremely smooth .
2. Chutoro which is moderately fatty , well-balanced favor.
3. Akami which is found around the spine o the fish . Zuke is famous cooking style which is put tuna in soy sauce , one spoon of sake & some seasoning .

　

穴子　”Anago”　Sea Eel

Sea eel is one of the representive ingredients of Edomae , Specially in summer . It lives in Sandy soil in the sea . Sea eels that have reached a length of around 1meter have the best amount of fat on them .

It reaches its peak from June . It has long ago been said that ” anago during the rainy season is a superb delicacy.”

Anago has only the fatty content of unagi but when the simple white meat is thoroughly simmered , the yellowish fat filled with Savoy flavor floats to the surface of the skin .