Japanese cuisine has become somewhat of a staple of the modern American diet. With hip ramen spots popping up all over metropolitan areas and sushi restaurants galore, the US has become immersed in fish-based delicacies. One style of sushi, called Edomae, is the latest obsession in local Japanese eateries.

Edomae-style sushi originated over 200 years ago. The name comes from "Edo," meaning Tokyo, and "Mae," which means waterfront. To make traditional Edomae sushi, the fish must come from the Tokyo Bay, be cured in salt and vinegar, then cooked with soy sauce. 

According to chef Kikuo Shimizu, the history of Edomae comes from a place of necessity rather than indulgence. “With maybe two million inhabitants to feed, they must have tried everything to extend the edible life of the landed catch,” Shimizu wrote in his book 'Edomae Sushi,' according to Saveur.

In modern cooking, however, where refrigeration is readily available, why are chefs still opting to "age" their sushi?

The Michelin-starred sushi chef, Masaki Saito, from New York, explained that "by using the freshest fish to begin with, then taking the time and care to bring out the umami flavors by aging it, we are bringing out hidden flavors that you can’t have if you simply just cut and serve fish."

Next time you take out your chopsticks, have a taste of traditional Tokyo sushi with an Edomae-style dish.