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 ...

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 ...

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

Fresh tuna has a meaty texture and a taste that's ... It is delicious served raw (in sushi or sashimi) or lightly seared, so it's still pink and moist inside. If you like, serve this as an ...

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 ...