Japanese researchers say they have determined how long people should wait to eat chilled tuna sashimi after thawing. It is known that some amino acids in fresh fish that bring out savory flavors ...

To make them, fresh tuna is poached, then smoked, then fermented and left to dry and before being shaved into the flakes. Called ‘katsuobushi’ in Japanese, bonito flakes have a strong ...

Soy sauce and ginger are essential ingredients in Japanese cuisine ... serves as an excellent base for better tuna, while ...

Fresh tuna has a meaty texture and a taste that's ... Pour the sauce into individual bowls and serve immediately with steamed rice and Japanese pickles.

Spread tuna flakes flat on surface (PHOTO B ... Akiko Watanabe is a cooking expert specializing in Japanese cuisine. Midori Kasai is a professor at Ochanomizu University and chairwoman of the ...