Edomae-sushi :Edo-style sushi
In Japanese,Edomae means “in front of Edo”.
In 19th-century Edo, which was as busy and bustling as modern Tokyo, workers in search of quick, nutritious meals favored sushi, which consisted of fish and shellfish such as congereel, gizzard shad and herd clam caught in the sea near Edo, lightly processed with vinegar, salt and other seasonings and then laid on vinegared rice. As there was no refrigeration technology in those days, salt and vinegar were often used to preserve food. Sushi was undoubtedly born of this necessity. Later, sushi ingredients were further processed and enhanced to improve the taste, creating the well-respected- it is no longer just and inexpensive “fast food” but is widely considered to be a unique and highly esteemed cuisine. Today, there are few written records about true Edomae sushi, but sushi-making techniques and traditions have bee passed down from chef to chef, and in this way Edomae sushi has maintained a time-honored flavor as it evolved over the generations.
We hope you enjoy traditional Edomae sushi at Karaku and leave with many happy memories.
Owner Chef : Togawa Kiminari
In youtube, it will be commentary of Edo-style sushi. Click here.
