The oldest sushi shop in Tokyo, Sasamaki-kenuki-sushi(笹巻けぬきすし)@Kanda, Tokyo

  There are many types pf Sushi in Japan but Nigiri-sushi is the most famous and popular in the world. The today’s style of nigiri-sushi was developed in 1820-1830. Until then, Sushi was a fermented food for long preservation.  Additionally, sugar was very expensive in those days and not used to Sushi, therefore the taste was defferent from that of the present Sushi.
 Sasamaki-kenuki-sushi (笹巻けぬきすし) in Kanda is the oldest sushi shop in Tokyo and has been opend since 1702 (元禄十五年). 1702 is famous in Japan because Akō incident was occered around the year. (Japan had used old lunisolar calendar not Christian Era so  there was definitely difference between them).  The style and taste of sushi served in the shop still retains something of the old days.
It’s off the subject, but a Hollywood movie, 47 RONIN Will be screened in 2013-2014, all over the world. The story is besed on Ako incident. Of cource the movie is a fiction and may different from the true story.
  You can eat sushi in the shop but to go is normal.
 The price of 5 pieces in a box (Goko-iri in Japanese) is JPY 1050, 7 pieces in a box (Nanako-iri) is JPY 1575.
  Sasa (笹) means bamboo leaves, maki (巻) means. So all sushis are wrapped by bamboo leaves. It is said that bamboo prevent spoilage.
This is Kohada (こはだ). Kohada is one of the important ingredient of tokyo-style sushi. It is said that we can know the quality of the Sushi restaurant  when we eat Kohada. Kohada is salted and then pickled in vineger so it is difficult to treat and flavor for Sushi restaurant.
  Obolo (おぼろ) is made from ground prawn. Large amount of  prawn was cagught in Tokyo bay in the past. Edomae is a very important word for traditional tokyo-food including sushi because it means Tokyo bay. So Edomae fish meant the fishes caught in Tokyo bay but nowadays the catch of fishes in Tokyo bay is little therefore Edomae means tokyo-style. Thus Edomae sushi means tokyo-style sushi.
  This type of sushi is Edomae style ,very classic and rare because many steps are needed to cook. So you will never see it in Kaiten-sushi restaurant.
Tai (鯛) is Red sea bream. The ingredient is also salted and then pickled in vineger.
Norimaki (のりまき) is wrraped by lavor. Kanpyo (かんぴょう) that is boiled with Soy sauce and suger is inside of that. Kanpyo is dried gourd shavings and it has been eaten since the Edo period about 1600.
All the tastes of the sushi are more salty and sour that that of modern-style sushi. But this is the classical tastes. The culture of Nigiri-sushi was developed about 200 years ago. There were 3 major sushi restaurants in the period. However only this sushi shop has remained from 200 years over.
I want you to undestand Japanese food culture by eating the classical-style sushi. Why was it nessesaly to be salty and sour?  Please try to eat sushi of the shop!!
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If the article is useful to you, please give me some comments to it and good suggestion for my English improvement .See ya.
Detailed information
Adress: 12, 2Kanda ogawacho, Chiyoda-ku, Tokyo.
Google map is little wrong so please see ↑ the map in that page.
And remember the shop along Hongo-dori (Hongo street, 本郷通り)
Open hours: 9:00-L.O.18:30 (weekday ); 9:00-L.O.17:00 (Saturday)
Closed: Sunday and Holiday
Budget: JPY 1000-2000
Credit card: No, only cash.
Access: on foot from  Awajicho Station (10min, Tokyo metro ) or Ogawacho station (5 min, Toei subway)
Keywords: Goko-iri (5 pieces in a box),  Nanako-iri (7 pieces in a box, recommended), Zyukko-iri (10 pieces in a box)


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