In 19th-century Edo, as busy and bustling as Tokyo, workers needed quick meals, and sushi made from vinegar-seasoned fish and rice was nutritious and invigorating. This book includes dozens of types of sushi, with large pictures and instructive text on each page, explaining the ingredients and techniques of Edomae sushi. Top sushi master Kikuo Shimizu, w 71 years old, reveals the secrets of Edomae sushi, the traditional sushi of Tokyo. By reading this book, you'll learn how real sushi in Tokyo is made, by an artisan sushi chef. Edomae literally means in
Kikuo Shimizu started making sushi at the age of sixteen and has been creating traditional-style sushi for fifty-six years. After a brief apprenticeship, he began working in the fashionable Ginza district of Tokyo under his mentor, Shigezo Fujimoto, the legendary sushi emperor. In 1971, he opened his own restaurant in the city's Akasaka neighborhood. Shimizu is famous for shunning media attention; until this book, the only way to experience his sushi was to try to get a reservation at his 9-seat counter.