Properly cut, well-sourced fish is the secret to the best sashimi flavor and texture. Matsuhisa's preparations, garnishes, and techniques take it to the next level. Prized for its texture ...

The fish-and-rice staple from Hawaii has reached peak popularity for excellent reason. Want 20% off at THE ICONIC? Sign up for the latest recipes, restaurant news and travel inspo from Gourmet ...

Add a dab of wasabi to sushi, sashimi, and Asian-inspired dishes for an intense ... consider adjusting the other flavors in your recipe accordingly. Choosing the best substitute for horseradish ...

It is delicious served raw (in sushi or sashimi) or lightly seared ... Choose a piece of tuna that's about 2.5cm (1in) thick. It has the best taste and texture if it's lightly seared so it's ...

But at its core, fish remains the anchor from which the recipe is built ... While both types of tuna are used for sushi and sashimi, for your poke bowl, we recommend yellowfin for its texture ...

“To get the best sashimi you need a fish with marine flavours ... is slow-cooked in extra virgin olive oil to a recipe from the Sydney chef. In contrast to top-selling brands of imported tuna ...

The beauty of sashimi is that it's all about quality, not quantity. If you're looking to keep it simple and refined, less is often more. A smaller amount of the best sashimi tuna you can find will ...

Can you explain the term sashimi-grade. I see it mentioned in recipes but never see it labelled ... The term refers to the best quality of fish that you could possibly find. Generally it’ll ...

FUKUYAMA, Hiroshima Prefecture--To save on costs and reduce food waste, some sashimi retailers are cutting back on the small strips of radish that have long served as a garnish in packages of the ...