The essence of freshness, the art of flavour. Nigiri sushi, perfected in Edo, embodies traditional techniques using salt and vinegar. The sushi chefs steam, simmer, and marinate with precision. They strive for the pinnacle of flavour with their craftsmanship. These skills elevate sushi from mere food to a cultural masterpiece.
Zuke Marinated in soy sauce
Zuke is a traditional sushi technique where fish is marinated in a mix...
AburiLightly grilled
With the aburi sushi technique, the sushi topping is lightly grilled u...
Kombu-jimeFlavoured with kelp
For Kombu-jime, the fish is sandwiched between sheets of kelp (kombu) ...
Su-jimeFlavoured with vinegar
”Su-jime” is a traditional sushi technique that enhances the preservat...
Yubiki & ShimofuriBlanching and parboiling
For Yubiki (blanching), the fish skin or surface is briefly immersed i...
Nitsume or TsumeSeasoned with sweetened soy sauce reduction
Nitsume, or just "tsume", is an essential technique in Edomae sushi, w...
Su-arai Dipped in vinegar
Su-arai, literally "vinegar washing", is an important technique in sus...
Shari-kiriSushi rice preparation
Shari-kiri is the mixing of rice and sushi vinegar, a crucial techniqu...
Nigiri
The technique used to press the shari (sushi rice) and neta (topping) ...