Tokyo faces the Pacific Ocean and has several rivers running through it, so it makes sense that the region has produced a wider variety of fishing rods than any other part of Japan. Local fish include rock bream, black porgy, and yamame, and it is said that there are as many Edo-style fishing rods as there are types of fish. Each is made to suit the size of the fish being caught and the strength required, and most of these fishing rods are made to order. The bamboo used to make the rods is left to sit for at least three years, then fired to further increase its strength. The cutting and assembly processes require great skill and precision, and the handles are often decorated with lacquer and engraving. Because natural materials are used, these fishing rods become more comfortable in the hand the more they are used. All of these characteristics have made Edo wazao popular among anglers for their artistry and practicality.