According to Executive Chef Yohei Matsuki the aging techniques of Edomae sushi are tastier than "fresh" sushi.
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Chapters: 0:00 Sushi Ginza Onodera Intro 0:22 Sushi Explainer 0:40 Frozen Fish History 1:43 How to Age Fish 1:58 Salted Seaweed Marinade 2:33 Soy Sauce Marinade 3:10 Pickled Vinegar Marinade 3:50 Cooked Fish 4:15 Outro
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Credits: https://www.buzzfeed.com/bfmp/videos/135097 MUSIC
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STILLS Cultural Heritage Avalon/Getty Images Japan in the 1920th - Ainu picture alliance/Getty Images Ainu Prepares Salmon at First Salmon Ceremony Natalie Fobes/Getty Images
VIDEO Japanese sushi bar - Tuna sushi / Japan Imazins/Getty Images Iced large deep-sea fish in fish market, Japan Kiatanan Sugsompian/Getty Images Footage of Bluefin Tuna fish eating on the surface and underwater. Slow motion. Freemanfootage/Getty Images Japanese fisherman and wife unload fish with feral domestic cats waiting in foreground John Downer Productions/Getty Images Shot of conveyor belt sushi (tuna) in Tokyo, Japan Imazins/Getty Images Yellowfin tuna unloaded at Yaizu fishing port ITN/Getty Images Net Loss: the Global fish crisis: Japanese scientists call for fishing ban; Net Loss: the Global fish crisis: Japanese scientists call for fishing ban ITN/Getty Images Tuna auction at Tsukiji Fish market in Tokyo Japan basketman23/Getty Images Sushi Restaurant - Tsukiji Market Tokyo, Japan Fuji Television Network, Inc./Getty Images MS ZO Men cutting frozen tuna fish, Tsukiji Fish market, Tokyo, Japan Rudy Maxa's World/Getty Images