EDOMAE SUSHI OVER THE SEA (Beginners Guide to Edomae Sushi), concisely written and illustrated by Moe Izuru, presents the basics of Edomae sushi, essential to understand and enjoy sushi dishes.Main topics include:About The Edo EraThe Origin of Edomae SushiSushi Around The GlobeAmerican Hamburgers vs. SushiTsukiji MarketShari (rice)Gari (pickled ginger)Wasabi (horseradish)Shoyu (soy sauce)Nori (dried laver)Makinono (sushi roll)AlcoholSuimono (Japanese soup)Ocha (green tea)Shun no Neta (seasonal Items)Noren and ChiefsOshibori (warmed wet hand towel)Tamagoyaki (baked egg), Kohada no suzuke (pickled shad), and Nianago (boiled conger eel) no Nigirizushi"Omakase""Okonomi"For VegetariansUtsuwaHashiokiItems for Edomae sushiFinal Words
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