You Need to Try This Japanese Chef’s Salmon Sushi: Old Skool Tokyo Technique (Edomae Sushi)

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The technique used in this video is Edomae style.

Edo-mae (or Edomae) sushi originally referred to sushi made with fish caught in Tokyo Bay (formerly Edo Bay). In the past, when there were no refrigerators and transportation was underdeveloped, various preservation techniques were used, such as curing the fish with vinegar or salt, simmering, or marinating it in sauce. Although salmon is not native to Tokyo Bay, fish prepared using these methods (so the technique itself) can also be considered Edo-mae.

Did you try it? Let me know in the comments!


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KNIVE
As for the knive I used yanagi (sashimi knive), a Japanese knive I got from Elwin de veld from Rangelrooij/Hamono.

This shop has been doing knives for 4 generations and Elwin specializes in Japanese knives.
In the Netherlands - Den Haag: https://www.hamono.nl/nl/info-6384962...

Instagram: @elwin_de_veld

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WHO AM I?

My name is Hiroaki Yamamoto, but I go by Chef Yama.

I am a Japanese Master Chef with more than 20 years of experience.
Formerly chef and owner of Restaurant 1-Michelin-Star Japanese Cuisine Yama in the Netherlands, Rotterdam.

Follow this channel for insights into Traditional Japanese cooking and cutting techniques, but also to discover more about my signature creative and authentic Japanese cooking style.

For collaborations (worldwide): [email protected]
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Creative Direction, production and management by: @AngelaOosterling
Contact through [email protected]

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