In Chapter 3, we will explore Edomae-zushi and other different types of sushi in greater depth. Understanding Edomae-zushi and the variety of sushi types will undoubtedly enrich your sushi experience. If you travel to Japan, this knowledge may even enable you to enjoy the country more than many locals!
First, let's define Edomae-zushi or Nigiri-zushi.
What is Edomae-zushi (Nigiri-zushi)?
Initially, “Edomae” in “Edomae-zushi” referred to fish caught in the waters off Edo (old name of Tokyo). Over time, however, as land was reclaimed and industrialization progressed, the original fishing practices changed. Consequently, today's Edomae-zushi doesn't necessarily use fish from these waters, but rather adheres to traditional preparation methods. This approach has allowed Edomae-zushi to thrive in Tokyo and beyond, with less emphasis on the fish caught in the waters off Edo and more on the preparation style.
A key feature of Edomae-zushi, as mentioned in the Introduction, is the use of “cooked fish”. This style involves placing thin slices of freshly cooked seafood atop seasoned sushi rice, shaped by the chef's fingers and palms. Wasabi (Japanese horseradish) is typically added between the sushi rice and seafood for flavor enhancement.
Originally used for its sterilizing properties, wasabi now primarily serves to elevate the taste and aroma. Consequently, high-quality sushi restaurants avoid using powdered or mixed wasabi due to its inferior taste. Surprisingly, many Japanese people don't realize that the quality of wasabi is crucial for authentic Edomae-zushi. Powdered and mixed wasabi differ significantly from the fresh variety. As a foreign tourist, being able to distinguish between wasabi types can be quite impressive.
Next, I will discuss the preparation method of “cooked fish”.
Shigoto, the culinary techniques of Edomae-zushi
The culinary techniques of Edomae-zushi, often referred to as “shigoto“, encompass a range of intricate methods. This term, shigoto is synonymous with 'effort' and likely originates from the concept of dedicating time and care to the cooking process. These techniques include:
Hocho, Cutting: Skillfully slicing seafood to the correct shape and thickness. It changes the taste of fish.
Shime (using salt, vinegar, kombu, etc.): Techniques to draw out water from seafood, intensifying its flavor.
Yude, Boiling: Cooking fish in hot water for a short time.
Niru, Stewing: Cooking fish in hot water or seasoning liquid for a relatively long time.
Tsukeru or Zuke, Pickling: Infusing seafood with flavors through a seasoned solution.
Aburi, Searing: Briefly cooking seafood over a charcoal or gas flame for a short time.
Yaku, Grilling: Briefly cooking seafood over a charcoal or gas flame for a relatively long time.
Nekase, Aging less than about 7 days: Allowing the seafood to rest for a period to enhance its flavors.
Jukusei, Aging: Maturing seafood over time to deepen its taste profile.
Initially developed during the Edo period for preservation, these methods have evolved into sophisticated culinary art forms. They continue to progress, as evident from my experiences in 2005, 2015, and 2024, each showing remarkable advancements.
Edomae-zushi, known for offering a variety of flavors in a single bite, represents a delicate balance of tastes and textures. Achieving this balance relies heavily on the sushi chef's precision with a knife and their refined palate. Given that the flavor of the same fish can vary with seasons and regions, the chef's ability to discern these nuances and adjust their technique is crucial. While some may think of sushi as simply raw fish on vinegared rice, true Edomae-zushi is much more.
This was notably evident when I observed a man from Denver at Sushi Mizukami near Hanzomon st. his awe at the quality of sushi he could never find in Colorado. His appreciation and excitement underscored the profound impact of authentic Edomae-zushi, which inspired me to create this Substack account. The depth and simplicity of true Edomae-zushi can indeed draw people into the rich world of sushi.
In the next article, I will delve into the specifics of each cooking method in Edomae-zushi. Expect a detailed and comprehensive exploration, so stay tuned for an enlightening journey into the art of sushi preparation.
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The TOC of “Spirits of Sushi“
Introduction: Unveiling Sushi Secrets
The History of Sushi
Exploring Sushi Varieties: Edomae-zushi (Nigiri-zushi), Kansai-zushi, and More
Essential Sushi Vocabulary: Key Terms for Navigating a Sushi Restaurant
The Heart of Sushi: A Guide to “Shari”, Sushi Rice
A Deep Dive into Sushi Fish and Accompaniments
The Art of the Sushi Master: Traditional Japanese Knives
Japan's Exquisite Fish Culture: From Tsukiji to Toyosu Market and Various Regions
Must-Visit Sushi Restaurants: From Tokyo to Sapporo, Fukuoka, and Other Regions
Regional Sushi Styles: Exploring Japan's Diverse Sushi Culture
Sushi and Sake Pairings: A Culinary Adventure
Sushi Etiquette and Table Manner: Dining like a Sophisticated Local
Shopping in Japan: Essentials for Crafting Delicious Sushi at Home
Sushi in Pop Culture: Manga and Movies
Sushi: A Lens on Health and Sustainability
Wrapping Up: The Future of Sushi