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 ...

Forbes contributors publish independent expert analyses and insights. Akiko Katayama covers Japanese food and culture. Because the fish is fresh. How is the fish kept so pristine? The secret is ...

“I’ll have to have a pair of glasses to do this shortly,” says Daniel Wood as he threads a wire through the spinal cord of a dead sea bass. As the wind whistles eerily through the fishing lines, the ...

You might think the sushi on your plate is fresh – but meticulous traditional ageing techniques often mean this couldn’t be the further from the truth Stressed fish don’t make for satisfying sashimi, ...

A local startup is using artificial intelligence and robotics in an unlikely way: making sashimi and other fish dishes better tasting, longer lasting and more humane. El Segundo-based Shinkei Systems ...

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 ...

Feature'Influential Japanese cuisine' (2/6). This slaughtering technique, which causes the animal less suffering and preserves it for longer, is increasingly appealing to French gourmets. It was 10:30 ...