The venerated Tokyo-style Edomae sushi—which is often cured before serving—is growing more popular in the U.S., but not all sushi masters are sticking to tradition
Edomae, or Tokyo-style sushi, is difficult to define. Different chefs have different takes, and they’re all finding new footing in America.
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Source: https://www.saveur.com/tokyo-style-aged-sushi?dom=rss-default&src=syn
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