Chef Peter Lenart

The Edo-mae style of sushi, originating from Edo (now Tokyo) during the Edo period (1603–1868), is characterized by techniques that enhance and preserve the natural flavors of seafood. Key techniques include:

1. Aging (Jukusei – 熟成)

Certain fish, like tuna and flounder, are aged for several days to develop umami and enhance texture.

2. Marination (Shime – 〆)

Fish like mackerel and kohada (gizzard shad) are cured in vinegar and salt to balance flavors and remove excess moisture.

3. Simmering (Nimono – 煮物)

Ingredients like anago (saltwater eel) are simmered in a sweet soy-based sauce to enhance their richness and tenderness.

4. Soy Sauce Brushing (Tsukemono – 漬け物)

Akami (lean tuna) is sometimes marinated in soy sauce to deepen its umami and refine its texture.

5. Light Grilling (Aburi – 炙り)

Some fish are lightly seared to add a smoky aroma and bring out natural oils.

6. Wasabi & Nori Pairing

Traditionally, freshly grated wasabi is used between the fish and rice, while high-quality nori (seaweed) is carefully selected for its crisp texture and umami.

7. Precise Rice Preparation (Shari – シャリ)

Edo-mae sushi rice is seasoned with red vinegar (akazu), which was historically derived from sake lees, giving it a slightly richer flavor.

These techniques define Edo-mae sushi by enhancing flavors, textures, and seasonality while respecting traditional craftsmanship.