“Edomae” refers to sushi made with seafood caught in the bay during the time when Tokyo was called “Edo.” In those days, there were no refrigerators, so even the freshest seafood would quickly lose its freshness. To ensure food safety, sushi chefs introduced techniques such as simmering seafood in soy sauce and sugar, or marinating it in salt or vinegar. Nowadays, the term “Edomae” is used to describe the practice of preparing seafood ingredients in this traditional manner.