{"id":12,"count":22,"description":"In Edo period, not only transportation systems weren't developed like now, but also there weren't refrigerators nor freezers which is essential for storage. Even fresh seafood loses its freshness over time and its quality could go bad. And so, various methods were invented in order to prepare fish for the best condition to store, by performing \"Edomae Shigoto\" on fish when they were still fresh and by condensing umami more than using raw fish. Classic examples are technics such as \"curing in salt or vinegar\", \"steaming, simmering\", and \"immersing in sauce\". As a result of wisdom and inventions of ancestors like these, it was eventually completed as \"Edomae Shigoto\" to bring out umami the most.","link":"https:\/\/sushiuniversity.jp\/sushiblog\/tag\/edomae-shigoto\/","name":"Edomae Shigoto\uff08Edo-style preparations\uff09","slug":"edomae-shigoto","taxonomy":"post_tag","meta":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/tags\/12"}],"collection":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/tags"}],"about":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/taxonomies\/post_tag"}],"wp:post_type":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts?tags=12"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}