Edomae Sushi Explained

Edomae sushi is Japan’s original fast food. Near the end of the Edo Era (1603-1868), Hanaya Yohei, a sushi chef from Edo (now called Tokyo), came up with the idea of molding by hand bite-size  pieces of fish atop vinegared rice, which could then be quickly served to passing travelers. The name “Edomae” literally means “in front of Edo” and refers to the wealth of seafood that could be pulled from Edo Bay back then.

Edomae sushi has evolved from a quick snack while on the road to Japan’s premiere haute cuisine. But there’s no reason to be intimidated by a trip to the sushi shop. There aren’t as many rules to enjoying sushi as you may think. You can eat with your hands if you want (many people in Japan do), so if you still fumble with chopsticks, just put them aside and use your fingers. Also, chefs appreciate customers who eat quickly because the nigiri sushi they make tastes best when eaten promptly after it is served.

Some may consider sushi to be no more than raw fish on rice, but that is far from the truth. Sushi chefs treat the sushi toppings (called neta in Japanese) in many different ways to enhance their taste. Chef Yohei would simmer some fish in broth and marinate others to enhance their flavor. Sauces are used on octopus, eel, and anago, for example, and salmon is served after being flash-frozen to kill harmful bacteria. The process that goes into creating a beautiful tray of sushi is quite complex.

Edomae sushi is served with ginger to clear the palate between bites and green tea to finish off the meal. A great way to experience sushi, if your budget allows, is to try the omakase menu, which lets the chef decide which fish to serve on any given day.