A Complete Guide to the Top Sushi Ingredients from Toyosu Market

A Comprehensive Guide to the Exquisite Sushi Ingredients from Japan's Premier Fish Market

Tokyo’s Toyosu Market, the new home of sushi, presents a wealth of culinary delights that have been meticulously gathered in a new book titled "The Edo-style Sushi Handbook from Toyosu Market." Set to be released on November 13 by Sekai Bunka, this book explores 106 of the most sought-after sushi ingredients along with their seasonal characteristics, flavor profiles, and origins.

Discover the Best Sushi Ingredients

In this guide, readers will find awe-inspiring photographs of sushi, along with vital details about each ingredient such as peak seasons, primary production regions, and English names. The author, Kyoko Fukuchi, who has worked in the seafood industry since 1998, provides invaluable insights directly from the source. Her first-hand experience offers sushi lovers the knowledge they need to appreciate and select the top sushi choices, whether at their favorite sushi restaurants or while traveling.

Featured Ingredients

- Black Tuna (Kuromaguro): Known as the king of tuna, its initial seasonal catch from Toyosu garners significant attention every year.
- Buri (Yellowtail): With a history spanning over 500 years, Noto’s Buri network has produced superb quality fish, once considered a staple in Japanese cuisine.
- Uni (Sea Urchin): Renowned for its creamy texture, uni is now a sought-after topping in sushi, with its popularity having skyrocketed globally.

Know Before You Go

Before visiting a sushi restaurant, readers will find it essential to understand how to identify these exquisite ingredients. The book serves as a handy pocket guide, ensuring that sushi aficionados are well-informed on what constitutes the best fish and why.

Author's Expertise

Kyoko Fukuchi, the author, is an established authority on sushi and has been working with the seafood wholesale company Hamacho since 1998. Currently, she is the head of the Ginrin Library at Toyosu Market, which collects and preserves the history and culture of seafood in Japan. Fukuchi combines her passion for sushi with her extensive knowledge of its historical context, enabling her to guide readers through the intricate world of sushi.

A Historical Perspective on Sushi

A fascinating section of the book examines 200 years of sushi history through stunning ukiyo-e artworks and historical documents. Readers can journey from the origins of sushi before the Edo period to modern-day sushi, exploring how it has evolved, illustrating the cultural significance behind each piece of sushi.

Early Reader Reactions

Prior to its official release, the book was previewed through Netgalley, providing readers the opportunity to share their thoughts. Feedback highlighted the stunning photography and thorough explanations of each ingredient, with reviewers expressing eagerness to taste sushi after viewing the book. Many noted that it not only highlights modern sushi culture but also beautifully captures its rich history.

Author Profile: Kyoko Fukuchi

Born in Miyazaki Prefecture, Kyoko graduated from Japan Women’s University and began her career as an editor before becoming a freelance writer. She has authored several books on the topic, including "Tsukiji Meshi" and "Tsukiji Market Chronicle: Complete Edition 1603-2018." Her deep knowledge of the sushi culture and her experience working directly with the fish market adds authenticity to her insights.