Edomae Sushi Art, Tradition, Simplicity

Top sushi master Kikuo Shimizu, now 71 years old, reveals the secrets of Edomae sushi, The traditional sushi of Tokyo. By reading this book, you'll learn how real sushi in Tokyo is made, by an artisan sushi chef. "Edomae" literally means "in front of Edo", The old name of Japan's capital city: So you could translate it as "Tokyo-Style". In 19th-century Edo, As busy and bustling as today's Tokyo, workers needed quick meals, and sushi made from vinegar-seasoned fish and rice was nutritious and invigorating. Edomae sushi grew in esteem as a unique cuisine, using freshly-caught fish from Tokyo bay. Today, there are few written materials about true Edomae sushi, but its technique and soul have been passed down from chef to chef, maintaining its tradition while evolving through the decades. This book includes dozens of types of sushi, with large pictures and instructive text on each page, explaining the ingredients and techniques of Edomae sushi. The essential accompaniments of sushi fish--wasabi, nori, and rice--are explained in detail, including how and when they are grown and harvested and how to best prepare them across the four seasons.

Kikuo Shimizu started making sushi at the age of sixteen and has been creating traditional-style sushi for fifty-six years. After a brief apprenticeship, he began working in the fashionable Ginza district of Tokyo under his mentor, Shigezo Fujimoto, the legendary "sushi emperor." In 1971, he opened his own restaurant in the city's Akasaka neighborhood. Shimizu is famous for shunning media attention; until this book, the only way to experience his sushi was to try to get a reservation at his 9-seat counter.