The Ultimate Sushi Myth: “Sushi is fishy.” 🍣
Think sushi always has a strong, fishy odor or taste? This is actually one of the most common misconceptions about the cuisine.
In authentic Japanese culture, high-quality sushi should never be unpleasant or pungent. Truly fresh, high-grade seafood possesses a clean, subtle, and sometimes slightly sweet or oceanic flavor. That “fishy” smell only happens when seafood is not properly handled or past its prime.
Where does the fishy flavor come from?
The “fishy” smell and taste come from a specific chemical process that happens after fish are caught, as well as the natural habitat of certain seafood.
- The Breakdown of Trimethylamine Oxide (TMAO)
- Fat Oxidation (Rancidity)
- Natural Habitat and Diet
How Edomae Chefs Counteract This?
At Taki Omakase, we utilize the traditional Edomae style to ensure every single bite is perfect.
To guarantee the ultimate freshness, Taki Omakase imports seasonal fish directly from Tokyo’s Toyosu Market straight to our counter.
Edomae style (often called Edomae sushi) is the traditional Tokyo method of making sushi. It originated in the early 19th century in Edo (the historical name for Tokyo) as a popular street food.
The Edomae technique is an art form focused on enhancing natural flavors while eliminating unwanted odors. We use meticulous aging, marinating, and curing processes (such as using salt and vinegar) to draw out excess moisture and firm the fish. Combined with perfectly seasoned rice and thoughtful aromatics like fresh wasabi or ginger, the result is a clean, balanced, and sophisticated flavor profile.
Taste the difference that tradition makes. Book your seat at Taki Omakase today.