While sashimi is a popular option when dining out, the elegant raw Japanese dish can be a daunting prospect to prepare at home -- but it needn't be. When you're serving a dish that centers around ...

Can you explain the term sashimi-grade. I see it mentioned ... The term refers to the best quality of fish that you could possibly find. Generally it’ll be listed for a dish that will be served ...

You won’t find any California rolls at chef Ken Oringer’s new sashimi bar, Uni. What you will find is the most unbelievably fresh raw fish this side of Tokyo, prepared in the most imaginative ...

The lunchtime bowls at his Aji Fish Butchery are composed of sliced, dry-aged sashimi topped with only maldon flake salt, simply dressed salad greens, and white rice. That’s it. And that’s all ...

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 ...