Traditional “nigirizushi” with a focus on Edomae

In the days when refrigeration technology was not developed, Edomae-sushi used techniques such as “Vinegared,” “Kombujime,” “Pickled,” “Boiled,” and “Simmered” to preserve the fish and enhance its flavor. In the Edo period, nigirizushi was originally the fast food of the time. The Japanese character for “sushi (鮨)” means "to make fish (魚) tasty (旨く)". This is the authentic Edomae-zushi technique that has been handed down from ancient times.