The word “Edomae,” which means Edo-style, has two meanings. It literally means “in front of” Tokyo Bay, near what is now central Tokyo. In the Edo period, the sea was shallow for some distance from the shore, and there were many tidelands that provided good fishing grounds, yielding more abundant varieties of fish than in modern times.

The other meaning of “Edomae” refers to the arduous work of sushi-making. In the Edo period, the modern transportation system hadn’t been established yet, and there were no refrigerators or freezers. Under these conditions, fresh seafood quickly lost its quality. To solve this, sushi chefs developed methods to preserve seafood and enhance its umami flavor, such as marinating in soy sauce, lightly cooking, or soaking in sauces. These techniques, carefully refined over generations, were compiled as the “works” of world-renowned Edomae sushi, which remains highly respected in Japan and around the world today.