Chef Saito continues to teach us about traditional Japanese kaiseki ... We learn how to make sashimi and salads with sashimi to savor fresh fish. 1. Cut the tuna, slicing straight down, using ...

A conveyor belt transports a whole frozen tuna fish, about a meter (3 feet) in size, into a machine that beams ultrasound ...

There is an array of tuna species used in Japanese cuisine. The five most prevalent are Bluefin (Southern, Pacific, and Atlantic), Bigeye, Yellowtail, Skipjack, and Albacore tuna. The entire fish ...

Place a cucumber slice under each piece of tuna and set three on each salt brick or plate. (The sashimi tuna must be set on the salt immediately just before serving; otherwise, it will get too ...