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 ...

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 ...

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.

If you're craving a fresh, flavorful bowl of Japanese-style comfort ... After that, Strain the sauce to remove the flakes before using. Step 6 Pat the tuna dry with a paper towel.

But in the end, it's still just a tuna fish sandwich. Instead, consider a Japanese go-to portable snack ... may have powdered seaweed and bonito flakes), gomasio (which does not), or shio kombu ...

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 ...