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

From sushi to tempura, these are the classic Japanese recipes to master at home. Some are quick and easy—and others take ...

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 ...

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 ...

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 ...

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