Sushi Teru practices the traditional style of sushi known as Edomae, which is named after Edo, today known as Tokyo. The Edomae sushi style involves using the aging process to preserve the fish, develop umami flavors and create a more tender texture. A variety of methods are employeed including marinating in soy sauce, shimmering in broth, and curing in salt or kombu sea kelp-from a few hours to several days. 

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Today, when the fish arrives from Japan, Chef Teru examines it and decides the best Edomae techniques to use.