Making sushi at home for the first time can be a daunting experience, starting at the fish market as you try to choose ...

Dive into the world of knife-making expertise as a sashimi knife master creates the perfect tool for slicing fish. With ...

The radish slices are called “tsuma” and have served not only as a palate cleanser but also as a mount for the sashimi to give the fish a nice presentation. However, the Shoji supermarket ...

particularly among sashimi eaters, and overfishing throughout their range has driven their numbers to critically low levels. Atlantic bluefins are warm-blooded, a rare trait among fish ...

Can you explain the term sashimi-grade. I see it mentioned in recipes but never see it labelled that way in stores. Is it an industry term for "very fresh fish" or is it superior in other ways?