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 ...

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 ...

Can you explain the term sashimi-grade. I see it mentioned in recipes but never see it labelled that way in stores. Is it an industry term for "very fresh fish" or is it superior in other ways?