With its masters required to hone their skills over decades, sushi in Japan is steeped in tradition. But it is also often a high-tech operation where robotic precision steals the limelight from the chef's knife.
It is the king of sushi, one of the most expensive fish in the world—and dwindling so rapidly that some fear it could vanish from restaurant menus within a generation.
A deep-pocketed restaurateur shelled out nearly three-quarters of a million dollars for a single tuna, the most ever paid for the fish, at Japan's Tsukiji fish market on Thursday.
Japanese have an easy time digesting sushi and other seaweed-wrapped delicacies thanks in part to an intestinal bacterium that hijacked genes from a marine germ, scientists report on Wednesday.
While most of us would never willingly consume a highly endangered species, doing so might be as easy as plucking sushi from a bento box. New genetic detective work from the Sackler Institute for Comparative Genomics at the ...