There is an art and etiquette to eating sushi like a pro. Throughout the process of consumption, there's plenty to know when it comes to the right and wrong way to enjoy sushi. Whether it's answering ...

Top chefs always have their eyes open. They know a trend when they see one. They know when to hop on the bandwagon while there’s still room. And the latest one trundling through town carries the ...

Nigiri being brushed with the house made soy sauce at Sushi Nakazawa. Around the world, chefs are harnessing the power of soy sauce to deliver the savory fifth taste, umami. When it comes to soy sauce ...

SEATTLE — I was ignorant about sushi until I visited Mashiko in West Seattle. Sure, I've eaten sushi many a time. But it wasn't until I sat down with Hajime Sato, owner and chef at Mashiko, that I ...

Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. To prepare vegetables and rice: In a medium bowl, whisk 1/2 cup rice vinegar, 1/4 cup water, 1/4 cup sugar and 1/2 teaspoon salt, ...

Around the world, chefs are harnessing the power of soy sauce to deliver the savory fifth taste, umami. When it comes to soy sauce, there are plenty of excellent options available commercially, but ...

Note: From owner Toshi Kihara and chef Hiro Fujita of Hamasaku. Look for ingredients in Asian markets and food sections of well-stocked groceries. Tokyo green onions are larger than regular green ...