Sushi is sublime. Just fresh fish and seasoned rice in its simplest form served one on top of the other, or rolled up with some veggies in a seaweed wrapper. What creates the subtle interplay of flavors in your tuna nigiri?
From edible ink printers to chicken stick conveyor belts, Japan's food firms put it all on the menu at an industry show this week with one bold exhibitor claiming it could turn anyone into a top sushi chef.
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 ...