Why Sushi Chefs Use Salt — and Why Not Every Fish Needs It
When people outside Japan hear the term Edomae sushi, they often imagine “very fresh fish served raw.”
However, authentic Edomae sushi is not about serving fish as-is.
It is about technique, preparation, and intention.
One of the most fundamental techniques in Edomae sushi is the use of salt during preparation.
But does that mean chefs salt every fish?
The answer is no.
What Does “Edomae” Really Mean?
Originally, Edomae referred to fish caught in Edo Bay (modern-day Tokyo Bay).
These fish were often delicate, lean, and highly perishable.
To make them safe, flavorful, and enjoyable, sushi chefs developed methods to control moisture, enhance umami, and stabilize texture.
These techniques are collectively known as Edomae no shigoto — “Edomae work.”
Salt plays an essential role in this process.
Why Do Sushi Chefs Use Salt?
In Edomae sushi, salt is not used for seasoning.
It is used as a technical tool.
Salt helps to:
- Remove excess moisture
- Suppress unwanted odors
- Firm up the flesh
- Concentrate natural umami
This step prepares the fish so that its true flavor can emerge.
White Fish and Salt Preparation
(Tai, Hirame, etc.)
Salt is most commonly used with white-fleshed fish such as:
- Tai (Sea Bream)
- Hirame (Flounder)
These fish are naturally clean and delicate but contain more surface moisture.
By lightly salting them for a short period, chefs can:
- Tighten the texture
- Clarify the flavor
- Improve balance with sushi rice
This process makes the fish more elegant and expressive — not salty.
When Salt Is Not Used
Not all fish benefit from salting.
Chefs may avoid or reduce salt when working with:
- Fatty fish like otoro or chutoro
- Fish that already has sufficient umami through aging
- Fish prepared using other Edomae techniques such as marinating or simmering
Edomae sushi is about choosing the right method for each fish, not applying one rule to all.
Edomae Sushi Is About Completion
A common misunderstanding is that Edomae sushi means “fresh fish served raw.”
In reality:
- Fresh fish is just the starting point
- Preparation completes the sushi
The true craftsmanship happens before the fish reaches the counter.
Many chefs say:
“Sushi is 80% preparation, 20% shaping.”
At Sushi Shutatsu
At Sushi Shutatsu in Ogikubo, we adjust our preparation based on:
- The species of fish
- Seasonal condition
- Fat content and moisture
- The stage of aging
Sometimes salt is essential.
Sometimes it is unnecessary.
What matters is not the technique itself, but why it is used.
That quiet decision-making is the heart of authentic Edomae sushi.
Call to Action
If you’re visiting Tokyo and want to experience authentic Edomae sushi,
we invite you to enjoy a carefully crafted omakase at Sushi Shutatsu in Ogikubo.
Each piece reflects traditional Edo-style techniques, premium seafood from Toyosu Market,
and thoughtful Japanese hospitality.
