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Step-by-step instructions on how to make the Japanese shoyu marinade for ikura (salmon roe).
Sylvan Mishima Brackett is the mastermind behind Peko Peko, a Japanese catering service in the...
I am from a town so rural, you wouldn't believe it. Although Japan is portrayed...
We don't have that many traditions left in our royal kingdom of Denmark, and the...
Hi everyone, Kayoko here, filling in for Yoko's column today. Yoko has set the bar...
Ankimo, or monkfish liver, when steamed, is considered a delicacy in Japan. The creamy texture...
One of my favorite spots since moving back to the San Francisco Bay Area is...
Cutting a block of raw fish was intimidating for the longest time for me. I...
For those who are curious to eat more responsibly in the seafood arena, mackerel is...
I love sardines - canned or fresh. My addiction started as a child when my...
This was originally supposed to read "Octopus, Shrimp Avocado Salad with Kewpie-Wasabi Dressing," but the...
