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Nihonbashi fish market in the Edo Period. (Photograph courtesy of Aflo.)
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A box of sushi toppings at Sushi Aoki: (1) kohada, (2) nodokuro, (3) kasugo, (4) kisu marinated in konbu, (5) oboro, (6) saimakiebi, (7) aji, (8) broiled saba, (9) ika (two types).
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More Sushi Aoki toppings: (1) hamaguri, (2) tairagai, (3) kobashira, (4) kurumaebi, (5) mirugai, (6) akagai fringe, (7) torigai, (8) aoyagi.
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Ingredients for Edomae sushi at the Tsukiji fish market include hamo (top right), akagai (bottom right), and aji (bottom left).
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Maguro, the mainstay of the Edomae menu.
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Using a paintbrush to apply the final coating of nikiri.
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Freshly grated wasabi.
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