Glossary · 江戸前 · edomae
Edomae
Edomae ('in front of Edo,' old Tokyo) is the original Tokyo-Bay style of sushi — built on curing, marinating and aging fish, not merely slicing it raw.
Before refrigeration, the sushi of Edo (today’s Tokyo) couldn’t rely on raw freshness, so chefs worked the fish: curing it in salt, marinating it in soy (zuke), simmering it, or pressing it with kelp (kobujime) to preserve it and deepen umami. That toolkit is what defines edomae.
Modern edomae masters keep these techniques not out of necessity but because they taste better — which is why a great counter serves cured kohada and zuke tuna alongside the pristine raw pieces.