First made in the 12th century, surimi was created by Japanese chefs as a way to preserve leftover fish by salting and ...

In Japan, we call it okudo-san. San means somebody like, in high up, so it's very precious. they used to have this kind of system. We cook rice every day with this. The bottom of the pot gets slightly ...

The four-day-a-week, six-month course provides instructions in fish filleting, practical Japanese cooking methods, and ...

Just like in Western cuisine, where a wide variety of models and types of knives are used depending on the food preparation ...

Google’s new Learn About feature intrigues me, so I decided to take a deeper dive and explore the AI learning tool. The ...

Two Burmese refugees who came to Atlanta via Malaysia started cooking and serving brilliant meals out of their home in 2020. I became a devotee of Two Fish Myanmar and started going at least once a ...

Kasman reveals she no longer eats much fish; she’s mostly vegan ... graduate Brigid Treloar and hired her in 1988 to conduct ...

The neighborhood first caught wind of Tony Foreman ’s plans to open a restaurant on The Avenue more than two years ago, but a serious health issue delayed those plans. Now the restaurateur is back to ...

Au jus is known as the perfect compliment to a French dip sandwich, but is it the same thing as beef broth? Here are the key ...

How serious is the mercury content in your fish? It all depends on what kind of fish you're buying, as well as where the fish ...

For Waite, working at Japanese restaurants is what truly shaped his zero-waste ... In the kitchen, the team is constantly brainstorming ways to cook, preserve, upcycle, and repurpose every part of ...

He assumes she's talking about her home country when she brings up sea bream (鯛, pronounced “tai,” is the Japanese word for ...