Fish Encyclopedia– category –
An illustrated reference to the fish and shellfish served at a Tokyo sushi counter, from akami tuna to uni.
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Hikarimono: Silver-Skinned Fish and the Art of the Cure
Hikarimono are the silver-skinned fish of Edomae sushi. Explore aji, iwashi, kohada and saba by depth of cure, their autumn season and how to enjoy them. -
Squid and Octopus: Where a Sushi Chef’s Craft Shows
Squid and octopus sushi leave nowhere to hide. See how hidden knife cuts, a few seconds of blanching and patient simmering shape texture and sweetness. -
Anago and Unagi: Two Eels, Two Different Crafts
How anago differs from unagi, seen from the Edomae sushi counter: the slow simmer, the making of tsume, salt as an alternative, plus where anago sits in a course. -
Why Uni Divides Diners: Murasaki, Bafun, Aka and the Alum Question
Few sushi toppings divide diners like uni. Learn how murasaki, bafun and aka uni differ, why alum can taste bitter, plus how to give sea urchin another chance. -
Kohada, the Edomae Touchstone: Salt, Vinegar and the Shinko Season
Why kohada is called the touchstone of Edomae sushi: the work of salt and vinegar, the fish's changing names, plus the fleeting shinko season of July. -
Maguro at the Counter: Akami, Chutoro, Otoro Explained
Akami, chutoro, otoro – learn where each tuna cut comes from, how fat shapes flavour plus why Edomae chefs marinate lean maguro as zuke before you order.
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