When people think of sushi today, salmon often comes to mind.
However, in traditional Edomae sushi, salmon was not commonly used.

This sometimes leads to misunderstandings such as
“Salmon is not authentic” or “Traditional sushi chefs disliked salmon.”
In reality, this is not true.

The reason salmon was absent from Edomae sushi is rooted in history, geography, and food safety—not preference.

1. Salmon Was Not Caught in Edo (Tokyo Bay)
— What Defines Edomae Sushi

The term Edomae literally means
“caught in front of Edo,” referring to seafood harvested from Tokyo Bay.

Salmon naturally inhabit colder northern waters and were not found in Tokyo Bay.
As a result, salmon simply did not qualify as an “Edomae” fish.

2. Raw Salmon Was Unsafe to Eat

Wild salmon carry a high risk of parasites such as anisakis.

Before the modern era:

• Freezing technology did not exist
• Food safety standards were limited

Eating raw salmon was dangerous, so it was traditionally grilled or salted, not served as sashimi or sushi.

3. Edomae Sushi Techniques and Why Salmon Did Not Fit

Edomae sushi developed as a form of fast food, where fish was carefully prepared to improve flavor and shelf life:

• Kohada is vinegar-cured
• Tuna is marinated
• Anago is simmered

Salmon, with its high fat content, did not suit these traditional techniques and was difficult to preserve using Edo-period methods.

4. Salmon Sushi Is a Modern Innovation

The salmon commonly used in sushi today is mostly farmed salmon, particularly from Norway.

Thanks to:

• Controlled aquaculture
• Freezing and logistics technology
• Global food distribution

Salmon sushi became popular in Japan only from the 1980s onward.

Salmon sushi is not “incorrect”—it is simply a product of modern technology, not traditional Edomae practice.

Our Philosophy at Sushi Shutatsu

At Sushi Shutatsu, we respect and preserve the flow and techniques of traditional Edomae sushi.

For this reason, salmon is not included in our standard omakase course.

However:

With advance notice, we are able to prepare salmon upon request.
Please note that the selection may be adjusted to maintain the balance of our Edomae-style course.

We believe that understanding why certain ingredients are used—or not used—deepens the overall sushi experience.

Q&A

Q: Why isn’t salmon traditionally used in Edomae sushi?

A: Because salmon was not caught in Tokyo Bay, was unsafe to eat raw in the past, and did not suit traditional Edomae preparation techniques.

Q: Was salmon considered “bad” or “unrefined”?

A: No. Salmon was valued as a cooked fish, but not suitable for raw sushi before modern technology.

Q: When did salmon sushi become popular in Japan?

A: From the 1980s onward, with the introduction of parasite-safe farmed salmon and freezing technology.

Q: Is salmon sushi authentic?

A: Yes—salmon sushi is part of modern global sushi culture, while Edomae sushi represents a traditional style.

Q: Can I eat salmon at Sushi Shutatsu?

A: Yes, with advance notice. We will adjust the course while respecting Edomae balance.

Why Understanding Edomae Sushi Matters

Understanding why salmon was traditionally absent from Edomae sushi allows diners to appreciate sushi beyond taste alone.
Edomae sushi represents a philosophy shaped by local waters, preservation techniques, and seasonal balance.
By learning this background, guests can experience sushi with deeper respect and enjoyment.

Experience Edomae Sushi with Understanding

Sushi has evolved across generations.
There is no single “correct” style—only different traditions shaped by time and technology.

If you would like to experience authentic Edomae-style sushi in Tokyo, we warmly invite you to enjoy our omakase at Sushi Shutatsu.

👉 SUSHI SHUTATSU
https://inline.app/booking/SHUTATSU/SUSHI?language=en

If you are new to traditional sushi dining, you may also enjoy our guide on
https://sushishutatsu.com/en/sushi-etiquette-mistakes/,
where we explain proper manners such as soy sauce usage and counter seating.