The sushi is called Edomae, which means the “style” or “the way” of Edo, the former name of Tokyo). It is a type of sushi that was popular in Tokyo in the 1800s. During this time, there was no refrigeration system to preserve the fish, so chefs marinated and seasoned the fish to preserve it safely. The fish, shellfish and conger eel would be caught and lightly processed with vinegar, salt and soy sauce and then laid on vinegar rice. During this preservation of the fish, the water is extracted, as well as the fishiness. The result is sushi that emphasizes umami flavors, and this is what pairs with wine. Edomae was how fish was eaten for 350 years in Japan. But with modern refrigeration and transportation over the last 50 years, the style has changed now we eat the fish fresh.