A plate of fresh tuna sashimi on a plate with microgreens and wasabi. - mnimage/Shutterstock A great deal of attention to detail goes into preparing raw seafood for sushi and sashimi, which is why ...
The owner of a popular fish market in Rhode Island is using ikejime, a Japanese slaughter method that leads to longer shelf life and enhanced flavor You’re reading The Food Club, the Globe’s free ...
A local startup is using artificial intelligence and robotics in an unlikely way: making sashimi and other fish dishes taste better, last longer and more humane. El Segundo-based Shinkei Systems wants ...
A great deal of attention to detail goes into preparing raw seafood for sushi and sashimi, which is why many sushi restaurants serve fish that are broken down using ikejime. This process involves ...
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