Edomae taste

Sushi

The original sushi is salted on fish, stored with a weight, and fermented `` Narezushi '', and the nigirizushi that can be eaten at sushi shops is also called `` early sushi '' in the Edo period It was devised.
A method was devised to save the hassle of storing and make vinegar on unfermented seeds.

Nigirizushi begins during the cultural year (1804-17), "Yobeizushi" by Hanaya (flower shop) Yobei of Ryogoku. This spread, and one or two sushi shops were built in each town. The mainstream at that time was sea bream, flatme, small fin, eggs, and conger eel, and tuna was leaner than toro. Each seed had a taste.

Since the Meiji era, it has become the current form where seeds can be left as they are without seasoning, and has spread throughout the country. It was around this time that "Edomae" began to be emphasized.
Today, the number of fish caught in "Edo-mae" has decreased, but each sushi shop is struggling to maintain the taste, such as collecting high-quality fish from all over the country.

Soba

Until the early Edo period, it was treated exclusively as Bira food and was not added to the five grains.
It became popular after the Korean monk Genchin, who came to Todai-ji Temple during the Kanei era (1624-44), taught that flour was used as a bridge, and "soba cutting" was made.
This was accepted by Edokko, coupled with the low price.

In 1661, just a few 10 years later, in 1661 (1661), the mixture of buckwheat flour 8 and flour 2 was called `` Nihachi soba '', and in December it was forbidden to sell in the town at night. It became so popular that it was issued.

At that time, Tsuyu was dark and dry, so it was said that about one-third of the previous one was swallowed by Tsuyu and swallowed without chewing.
It's natural to feel unsatisfactory to do this with the current thin tsuyu.
If you enjoy the original taste of soba, it is "Mori", but it is exceptional to breathe "Kake" in the middle of the cold winter night.

Taisho era

The cooking method called Kamayaki was established in the early Edo period, gaining popularity as the times went down, and during the Tenpo era (1830-43), there were many shops where fish cages were set up at stores and customers chose eels that they liked. It is said that there were many.

For Edo-mae baking method, drop the head, open the back, make white, steam it, add sauce and bake it. This complex work creates that soft, thick and deep taste. It is also said that he opened his back because he hated his stomach because of the land with many samurai.

During the Edo period, eels were also in front of Edo, and those from Hamarikyu to Shinagawa were considered good. Currently, most of them are aquaculture, but each store is working to improve quality by imagining sauce.

Showa and pre-war days

It is said that fried (fried food) from Western Europe during the Azuchi-Momoyama period was fused with the taste of Japan, and it was recorded that it appeared in Edo town during the Tenmei era (1781-88). .

The tempura eaten by the Edo kids was a stand-up snack-style one, unlike the current high-class tatami-style tempura, it was a casual food that was a little clogged by a kid returning home. The tempura, which was fried with sesame oil on shrimp, crow pirates, conger eels, etc. in front of Edo and fried with sesame oil, became a specialty of Edo town from the late Edo period to the Meiji era.
This is only possible if there is abundant and cheap fish caught in Tokyo Bay, and it can be said that fish with high transportation costs today can be expensive.