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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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 and the Alum Question
Few sushi toppings divide diners like uni. Learn how murasaki differs from bafun, why alum can taste bitter, plus how to give sea urchin another chance. -
Kohada, the Edomae Touchstone: Salt, Vinegar and July’s Shinko
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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