A new history project documents their stories and helps people across the state develop a greater appreciation for the bounty of the Carolina coast.

Ramos brings some of his Hawaiian roots to a classic goma tofu by making it with coconut and spinach instead of soybeans.

Join National Geographic photographer Jonathan Irish on a journey through Tokyo, Japan, capturing the city's vibrant food ...

Scottish seafood, especially mackerel, has made big gains in Japan ever since the U.K. signed a free trade agreement (FTA) ...

Six Japanese food professionals — including four acclaimed chefs — took on what seemed to all of them like a near-impossible ...

For delicious, gourmet eats and relaxing soaks in idyllic hot springs, head to an under-the-radar Japanese island with a ...

You escape from real life the moment you push through the noren leading you into Kappa Kaisen Izakaya. Their mascot, a kawaii ...

Wegmans’ Astor Place location in NYC just got a dramatic upgrade — a fine-dining Japanese restaurant right inside. Called ...

On 1 May, the Association of Genuine Alaska Pollock Producers (GAPP) announced that it had received funds to support six ...

Ahead of the annual ocean conference, NGOs urge decision-makers to make bold commitments, addressing illegal fishing and ...

CHICAGO (WLS) -- Cooking up a Storm tackled sushi with a Chicago legend Thursday. Lawrence Fish Market has a 40-year legacy in the city. It started as a seafood wholesaler in 1982. Now, its seafood is ...