If you have delved into the world of sushi you might have come across the word edomae. These days edomae style sushi is getting more popular, and many fine dining establishments are proud to showcase their commitment to tradition.
Edomae style sushi is recognizable to afficionados by two easy to recognize traits: The color of the rice, and the neta (toppings) that are used.
If you are looking for a true Japanese sushi experience, then finding a restaurant that specializes in edomae sushi is a great choice.
What Does Edomae Mean
Edomae is a Japanese word that is made from two parts. The first, Edo, is the historic name of Tokyo. Edo became the capital of Japan in 1603 by the Tokugawa Shogunate and remained as such until 1868, or the Meiji Restoration. Thus 1603-1868 is known as the Edo period in Japanese history.
The second half of the word is mae, which can mean in front of, or before.
Edomae directly translates to ‘in front of Edo’ or ‘in front of Tokyo’. So edomae sushi is the style of sushi that was served in front of Edo, aka the harbour or waterfront. Since the Japanese diet is very focused on seafood, the harbour was a focal point for fresh, high quality fish like the type used in the famous sushi.
What Is Edomae Style Sushi
It stands to reason that if Edomae refers to the area around the Tokyo waterfront, then Edomae style sushi is the type of sushi created at this area. In fact, the sushi is said to originate in the Edo period, so sushi made during this time is the most traditional and revered in Japan.
There are a few components that separate Edomae style sushi from other types, which I will explain now.
The Rice (Shari)
Sushi actually refers to the rice and not the fish. And not just any rice, but rice that is seasoned with vinegar (and sometimes sugar, salt, and more). In the Edo period the vinegar of choice was akazu, or red vinegar.
If you eat at an Edomae style restaurant, the rice should be made with this red vinegar instead of the more common yonezu, or white rice vinegar. The rice will take on a reddish tinge so it is the most easily identifiable part for a layperson to notice.
Unlike most modern sushi rice, the most traditional Edomae sushi masters are unlikely to add sugar or other adulterants to the rice because the high quality akazu flavor should not be clouded on the palate. That being said, chefs do have their own recipes so it is possible to get rice that has been seasoned with sugar and kombu (seaweed) or they even will mix white and red vinegar together in their own preferred ratios.
The Fish
Because Edomae style is all about honoring tradition, the fish used to make this sushi is important. I have written about the traditional fish used in Edomae style sushi but it all boils down to the question, “was it used 150+ years ago?”
This means you are unlikely to see fish like sake (salmon) because that did not gain popularity in Japan until the 1980s.
Another thing to mention is that purely raw fish was quite rare since fish spoils quite rapidly. Thus various preservation methods were used to keep the seafood not only edible, but tasty as well. Some preservation methods include zuke (soy sauce marinade), sujime (pickling), kombujime (seaweed curing) and heat applied methods like boiling or steaming.
Some fish you are likely to see in Edomae style sushi are:
- Akami-Maguro (Lean Tuna): Usually with the zuke method.
- Kohada (Gizzard Shad): With the sujime method
- Anago (Conger Eel): Often boiled in a special broth made of soy sauce and other ingredients. The fish is then brushed with tsuyu, a type of seasoning glaze.
Is Makizushi Part Of Edomae?
Makizushi, or sushi rolls, are a very popular type of sushi both domestically and internationally. Simple traditional ones like tekkamaki (lean tuna roll) or kappamaki (cucumber roll) are favorites at casual sushi restaurants and kaitenzushi (conveyor belt sushi).
However, makizushi is not a traditional offering in Edomae style sushi restaurants – with one exception. If you are at an Edomae style restaurant and get served a maki it will always be a kanpyo (干瓢) roll. Kanpyo is a dried gourd (Lagenaria siceraria var. hispida) used in a variety of Japanese recipes.
In Edomae makizushi the kanpyo is simmered in a broth of soy sauce and other ingredients until tender. It is then rolled with rice and seaweed and sliced into bite size pieces. In fact, this type of roll is known as is hosomaki, which are thin rolls featuring one ingredient* in the rice.
*Sometimes the filling can be a combination of ingredients, like negitoro which is minced tuna and green onion. But because the filling is mixed together it is considered singular eg. the one ingredient is negitoro.
In a traditional restaurant you are unlikely to get any other type of maki.