Edomae Sushi

Top sushi master Kikuo Shimizu, now 71 years old, reveals the secrets of Edomae sushi, the traditional sushi of Tokyo. By reading this book, you'll learn how real sushi in Tokyo is made, by an artisan sushi chef. Edomae literally means in front of Edo, the old name of Japan's capital city: so you co [...]
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Top sushi master Kikuo Shimizu, now 71 years old, reveals the secrets of Edomae sushi, the traditional sushi of Tokyo. By reading this book, you'll learn how real sushi in Tokyo is made, by an artisan sushi chef. Edomae literally means in front of Edo, the old name of Japan's capital city: so you could translate it as Tokyo-Style. In 19th-century Edo, as busy and bustling as today's Tokyo, workers needed quick meals, and sushi made from vinegar-seasoned fish and rice was nutritious and invigorating. Edomae sushi grew in esteem as a unique cuisine, using freshly-caught fish from Tokyo bay. Today, there are few written materials about true Edomae sushi, but its technique and soul have been passed down from chef to chef, maintaining its tradition while evolving through the decades. This book includes dozens of types of sushi, with large pictures and instructive text on each page, explaining the ingredients and techniques of Edomae sushi. The essential accompaniments of sushi fish - wasabi, nori, and rice - are explained in detail, including how and when they are grown and harvested and how to best prepare them across the four seasons.