Kagura Sushi, a new restaurant in Ambridge, offers affordable, authentic Japanese cuisine, including sushi, poke bowls, and bubble tea. Owner Maggie Zhang, who learned sushi-making from a Japanese ...

Premier Wab Kinew announced the Manitoba government is asking 11 conservation officers to add border patrol to their usual duties. The province is enhancing border security in an effort to satisfy U.S ...

How To Cake It Yolanda Gampp shows how to make all your favorite sushi rolls out of sweets! Each of these rolls are made of sweet chocolate jelly roll sponge cake and iced with ginger jam infused ...

The bistro wanted to combine rolls for friends and family, which would ultimately make it cheaper. The idea took off once the bistro started putting the sushi in different containers. Then ...

The Republic recently released a list of 100 essential restaurants for 2025. These 27 essentials offer tacos, burgers and sushi for less than $20.

Split your rice in half and add one half to a bowl. Mix in some ketchup to make a lovely red colour. Roll your plain sushi rice into a ball and place onto some cling film. Roll your red sushi rice ...

commonly used in sushi rolls, contains beneficial nutrients such as iodine and antioxidants. Additionally, sushi’s relatively small portion sizes make it easier for individuals to control ...

In this 1998 file photo, sushi chef Pyong Choe prepares a special dinner plate consisting of Julie's Roll, Caterpillar Roll, Crazy Roll and assorted sushi at Blue Fish restaurant on Greenville ...

Get those love flames burnin' hot with great meal deals this Valentine's Day at restaurants from Jupiter down to Boca Raton.

Each bite, a tasty mix of flavors and textures. To make the maki rolls, you will need a sushi mat. To make the sushi rice, wash the rice in a bowl of cold water 4 or 5 times, until the water runs ...

Chef Tyson Cole has been making sushi since before some of you were born ... exactly where it was coming from, or how to make it stop. According to Sang Kee, this problem had been going on ...

I’m a traditional restaurant critic in Austin, Texas (I write for the city’s alt-weekly, the Austin Chronicle), and as an old-school food journalist, I sometimes feel that I’m expected to roll my eyes ...