For two people, about 100 grams (4 ounces) of sashimi-grade tuna is usually a good starting point, roughly the size of a deck of cards. That will give you a few delicious slices per person ...

Though they may seem like interchangeable terms for raw seafood dishes, nigiri and sashimi have different histories, ingredients, and preparation methods.

The third course is Otsukuri. We learn how to make sashimi and salads with sashimi to savor fresh fish. 1. Cut the tuna, slicing straight down, using the hira-zukuri cut. Cut the sea bream ...

Kaisendon is a colorful Japanese dish featuring fresh sashimi over rice. Master the art of zuke, as Chef Rika shows us how to marinate lean tuna in her signature soy sauce. 1. Slice the tuna into ...

Chotto Matte doesn't make a song and dance about their numptious Nikkei cuisine. Except on Thursday nights, that is. Nick ...