In Japan, a popular way to reduce consumption of carbohydrates is to eat konnyaku instead of rice or other starches. Another preparation is to slice it up as sashimi. Since konnyaku has no taste, the ...

“The taste of sashimi is determined by the quality of fish and the way you cut it,” fish monger Narito Ishii from GetFish at Sydney’s Fish Market tells SBS Food. Ishii has been in the industry for ...

Salmon sashimi on a black plate, one piece picked up with chopsticks. - Prathankarnpap/Shutterstock You may know what sushi is, and you may have a vague idea of what ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. To make the dressing Place the palm sugar in a small heavy-based saucepan and cook over medium heat, ...

Many Japanese dishes look more like art than they do food. This is not surprising given that Japanese chefs and servers ...

Born from a bounty catch of ocean perch on a boat without any cooking facilities, this simple sashimi and wasabi recipe showcases the beauty of just-caught fish with freshly ground wasabi stem. Credit ...

Many Japanese restaurants feature both sushi and sashimi on the menu. While each one is a popular traditional dish from Japan, several key differences set them apart. This article explores the key ...