Art, Tradition, Simplicity
Top sushi master Kikuo Shimizu, now 71 years young, reveals secrets of Edomae sushi, the traditional sushi of Tokyo.
Edomae means “in front of Edo,” until 1868 the name of Japan’s capital that is now called Tokyo. In bustling 19th-centurly Edo, workers who needed quick meals found that hand-formed nigiri, made from vinegar-seasoned fish and rice, was nutritious and invigorating. Although today few written records remain about true Edomae sushi, its techniques and soul have been passed down through generations of chefs. Traditions have been maintained, but also have evolved gradually over time.
EDOMAE SUSHI includes photographs and instructive text on many types of sushi, explaining the ingredients and methods of preparation. In addition, details are provided about how and when the essential accompaniments—wasabi, nori, and rice—are grown and harvested, as well as the best methods of preparation.
A stunning record of the life and development of a traditional Japanese sushi artisan, this book will enhance the knowledge of professionals and enthusiasts, enabling them to develop a deeper respect for this gastronomic tradition, and better enjoy sushi.